Stir together the "butter", "cream cheese", vanilla extract, espresso powder, and cookie crumbs in a medium mixing bowl until well blended, then flatten the mixture out on a tray or cutting board into a layer about 3/4 inch thick and use a small heart shaped cookie cutter to cut the truffles. (Alternatively you can shape the mixture into about 48 (1-inch) balls.) Place the truffles in the freezer to firm up for about 30 minutes while.

Meanwhile, melt the white chocolate in a double boiler or microwave safe bowl and dip each of the truffles one by one then place them on a parchment or waxed paper-covered baking sheet. Top them all with a coffee bean if desired and then chill them in the fridge for about an hour, or until firm. These are best stored in an air'tight container in refrigerator until ready to serve.