Beat cream cheese and butter in a mixing bowl for 90-120 seconds or until creamy
Move half of the cream cheese mixture into another medium sized mixing bowl
Add 4 tbsp of the cocoa powder, 1 tablespoon of sweetener, and all of the espresso to the second bowl and mix for about 90 seconds
Add 1 tablespoon of sweetener to first bowl of cream cheese mixture and beat until combined, about 30-40 seconds.
Gently fold espresso mixture (bowl 2) into cream cheese mixture (bowl 1). Swirl together to create a marble effect, careful not to overmix
Taste contents of each bowl, then taste the two together, to see if more sweetener needs to be added. Tastes tend to vary widely on this recipe, so you may want to add more if necessary.
Cover the bowl and refrigerate for 30 minutes
Line a baking sheet with parchment paper
Using an ice cream or cookie scoop, place tablespoon-sized balls onto the parchment paper and freeze for 20 minutes
Remove the balls from the freezer and gently roll each one in the remaining cocoa powder
Serve immediately or store in refrigerator or freezer