Description
These Irresistible Tiramisu Truffles combine the classic flavors of tiramisu into bite-sized, decadent treats. Creamy mascarpone mixed with crunchy ladyfingers and espresso is rolled into balls, coated in rich melted chocolate, and dusted with cocoa powder, perfect for dessert lovers seeking an elegant, no-bake indulgence.
Ingredients
Scale
Truffle Mixture
- 1 cup mascarpone cheese
- 1 1/2 cups crushed ladyfingers (Savoiardi)
- 2 tablespoons espresso or strong coffee
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Coating and Garnish
- 1 1/2 cups dark or semi-sweet chocolate (melted)
- 2 tablespoons unsweetened cocoa powder (for dusting)
Instructions
- Prepare the truffle mixture: In a mixing bowl, combine mascarpone, crushed ladyfingers, powdered sugar, espresso, and vanilla extract. Mix thoroughly until a thick, uniform dough forms.
- Chill the mixture: Cover the bowl with plastic wrap and refrigerate the mixture for 1 to 2 hours to allow it to firm up and become easier to handle.
- Form the truffles: Once chilled, use a small scoop or spoon to portion out about 1-inch balls. Roll the mixture between your palms to form smooth balls. Place the truffles on a tray lined with parchment paper and refrigerate again for 30 minutes to set their shape.
- Coat with chocolate: Melt the dark or semi-sweet chocolate in a heatproof bowl using a double boiler or microwave until smooth. Using a fork, dip each chilled truffle into the melted chocolate, letting excess chocolate drip off before placing it back on the parchment-lined tray.
- Dust and set: While the chocolate coating is still wet, dust the truffles lightly with unsweetened cocoa powder for a traditional tiramisu finish. Allow the chocolate to harden completely by leaving the truffles at room temperature or refrigerating briefly before serving.
Notes
- Use strong espresso or brewed coffee to ensure a robust tiramisu flavor.
- Keep the truffle mixture chilled during preparation to make rolling easier.
- For a richer taste, use good quality dark or semi-sweet chocolate for coating.
- Store truffles in an airtight container in the refrigerator and consume within 3-4 days.
- You can substitute ladyfingers with crushed vanilla wafers if needed.
