Tiramisu Truffles
Decadent bite-sized truffles inspired by the classic Italian tiramisu, combining rich coffee and creamy mascarpone flavors without any baking.
Ingredients
For the truffle filling
- 1 cup mascarpone cheese (room temperature) Ensure it is at room temperature for easy mixing.
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon espresso or strong coffee (cooled)
- 1/2 teaspoon cocoa powder (plus extra for dusting)
- 1/2 cup ladyfinger crumbs (or substitute with graham crackers) Graham crackers can be used as a substitute.
For the chocolate coating
- 8 oz semi-sweet or dark chocolate For coating the truffles.
- 2 oz white chocolate Optional for drizzling.
- to taste mini chocolate chips Optional for garnish.
Instructions
Preparation
- In a mixing bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, cooled espresso, and cocoa powder. Blend until smooth and creamy.
- Gently fold in the ladyfinger crumbs until the mixture thickens.
- Transfer the mixture to the refrigerator and chill for about 1 hour.
Forming and Coating
- Once chilled, scoop out the mixture and roll it into balls, about 1 inch in diameter. Place them on a parchment-lined tray.
- Pop the tray into the freezer for 15–20 minutes to firm them up.
- Meanwhile, melt the chocolate using a double boiler or the microwave. Be sure to melt it gently to avoid burning.
- Dip each truffle into the melted chocolate, tapping off any excess before placing them back on the tray.
- If desired, drizzle them with melted white chocolate and sprinkle with mini chocolate chips for added flair.
- Dust with cocoa powder before the coating sets completely and then chill until firm.
Notes
Store in an airtight container in the refrigerator for up to a week. Freeze uncoated truffles for up to 3 months and thaw in the refrigerator before coating.