Description
These decadent Tiramisu Truffles combine the rich flavors of mascarpone, espresso, and ladyfingers, wrapped in a smooth white chocolate coating. With a hint of coffee liqueur and a dusting of cocoa, each bite delivers the classic taste of tiramisu in a bite-sized, indulgent treat. Perfect for gifting, parties, or satisfying your sweet cravings!
Ingredients
Scale
For the Truffle Base:
- 8 oz (225g) mascarpone cheese, room temperature
- 3 tablespoons granulated sugar
- 1 tablespoon espresso powder dissolved in 2 tablespoons hot water, cooled
- 1 tablespoon coffee liqueur (such as Kahlúa), optional
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup finely crushed ladyfinger cookies (about 6–8 cookies)
- 1 tablespoon unsweetened cocoa powder
For the Coating:
- 12 oz (340g) high-quality white chocolate, chopped
- 2 teaspoons coconut oil (helps create a smoother coating)
For Decoration:
- 4 oz (115g) milk or dark chocolate, melted
- 1 tablespoon cocoa powder for dusting
- 1 tablespoon finely crushed ladyfinger cookies
Instructions
- Prepare the truffle mixture: In a medium bowl, beat the mascarpone cheese until smooth. Add sugar and beat until incorporated. Mix in the cooled espresso, coffee liqueur (if using), vanilla extract, and salt until well combined.
- Add texture: Gently fold in the crushed ladyfinger cookies and cocoa powder until just combined. The mixture should be thick but smooth.
- Chill the mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. The mixture needs to be firm enough to roll into balls.
- Form the truffles: Once chilled, use a small cookie scoop or spoon to portion the mixture into 1-inch balls. Roll quickly between your palms to smooth. Place the balls on a parchment-lined baking sheet and freeze for 30 minutes.
- Prepare for dipping: While the truffle centers are freezing, melt the white chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth.
- Dip the truffles: Remove a few truffle centers from the freezer at a time (keeping the rest frozen). Using a fork or dipping tool, dip each ball into the melted white chocolate, allowing excess to drip off. Place back on the parchment-lined sheet.
- Decorate: While the white chocolate is still wet, sprinkle some with crushed ladyfinger crumbs. Once the white chocolate has set (about 10 minutes), drizzle with melted milk or dark chocolate in a zigzag pattern. Dust others lightly with cocoa powder.
- Set and serve: Allow the truffles to set completely at room temperature for about 30 minutes, or refrigerate for 15 minutes. Store in an airtight container in the refrigerator for up to 5 days.
Notes
- Ensure the mascarpone is at room temperature to achieve a smooth, creamy texture.
- Espresso powder enhances the coffee flavor; adjust the amount based on preference.
- Coffee liqueur is optional but adds depth to the flavor.
- Crush the ladyfingers finely to maintain a smooth consistency in the truffle base.
- Use high-quality white chocolate for coating to ensure a silky, even finish.
- Chilling the truffle mixture before rolling makes shaping easier.
- Store truffles in an airtight container in the refrigerator for up to a week.