• Take out 10 thin vanilla wafers and set aside on a baking tray lined with parchment paper.

Make the coffee buttercream:

• In a small bowl, add the butter and cream with a fork, until softened and smooth.
• Add in the powdered sugar, vanilla extract, espresso powder and mix until combined.
• If the buttercream is too warm, place it into the fridge for a few minutes to firm up.

Assemble:

• Take about 1 teaspoon of coffee buttercream and spread it evenly with an offset spatula the vanilla wafer.
• Place another vanilla wafer on top and repeat with the remainder.
• Place the tray into the fridge for 5-10 minutes, for the buttercream to set.

Enrobe:

• Add the chopped dark chocolate to a microwave-safe bowl and heat in 20-second increments, stirring in between until chocolate is shiny and completely melted.
• Pour about ½ tablespoon of dark chocolate on the surface of the vanilla wafer and use an offset spatula to smooth it out.
• Repeat with the remaining wafers.
• Pop the tray back into the fridge and wait for the chocolate to set, about 5-10 minutes.
• Once the chocolate has set, flip the wafer upside down with the chocolate side down and the vanilla wafer side up.
• Pour a little chocolate over (about 1 Tbsp) the vanilla wafer and use the offset spatula to evenly coat the entire surface and sides of the bar.
• Repeat with the remainder.
• Pop the tray back into the fridge for another 10 minutes for the chocolate to set.
• Enjoy!