Break up sandwich cookies into two or three pieces each and add to the bowl of a food processor. Pulse the cookies until they resemble cookie crunch (small crumbs, but still coarse and not fine like flour). Transfer to the bowl of an electric mixer fitted with the paddle attachment.

Add the cream cheese to the bowl and mix on low speed. Add the espresso. Mix until fully combined. 

Roll mixture into balls. Place on a baking sheet and freeze, about 20 minutes.

Meanwhile, melt the chocolate. Place three-quarters of the chopped chocolate and shortening in a microwavable bowl. Microwave in 30 second intervals, stirring between each interval until smooth. 

While still hot, add the rest of the chocolate and stir until melted. This will cool down the chocolate and temper it so it is suitable for dipping.

Removing only a few balls from the freezer at a time, place truffle balls in a spoon or on a stick. Spoon chocolate over truffle. Wait a few seconds, until chocolate is no longer runny, and cover with cookie crunch. Remove to lined baking sheet to set.

Wrap mixture in plastic wrap and refrigerate for 30 minutes, or until mixture is firm enough to roll into balls that hold their shape. If the mixture is refrigerated for longer, you might have to bring it back to room temperature so that it is soft enough for rolling.