Description
Indulge in decadence with Tiramisu Truffles – espresso, mascarpone, cocoa powder – a quick, crowd-pleasing treat!
Ingredients
Scale
- 8 oz (226g) mascarpone cheese, room temperature
- 4 oz (113g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 tbsp instant espresso powder (dissolved in 1 tbsp hot water)
- 1 tbsp coffee liqueur (like Kahlúa), optional
- 1 tsp vanilla extract
- 1/8 tsp salt
- 12 ladyfinger cookies (about 60g), finely crushed
- 8 oz (226g) white chocolate, chopped
- 1/3 cup (30g) unsweetened cocoa powder, for coating
- 2 tbsp powdered sugar, for mixing with cocoa (optional)
Instructions
- Step 1: Prepare the Filling In a large mixing bowl, combine the softened mascarpone and cream cheese. Beat with an electric mixer on medium speed until completely smooth and creamy, about 2 minutes. You want to achieve a silky texture with no lumps for the perfect Tiramisu Truffles base. Add the sugar and continue beating until fully incorporated and slightly fluffy.
- Step 2: Add the Flavors Dissolve the espresso powder in hot water, creating a concentrated coffee solution. Pour this into your cheese mixture along with the coffee liqueur (if using), vanilla extract, and salt. Beat again until everything is well combined. The mixture should now have a light tan color and smell wonderfully of coffee.
- Step 3: Incorporate the Ladyfingers Crush your ladyfinger cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. Fold these crumbs into your cheese mixture using a spatula. This adds both texture and that authentic tiramisu cake component to your truffles. The mixture should now be thicker but still creamy.
- Step 4: Chill the Mixture Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop and hold its shape. This chilling step is crucial for creating Tiramisu Truffles that keep their form when rolled.
- Step 5: Shape the Truffles Line a baking sheet with parchment paper. Using a 1-inch cookie scoop or a tablespoon, portion the chilled mixture into equal-sized balls. With lightly dampened hands, roll each portion into a smooth ball and place on the prepared baking sheet. Return to the refrigerator for another 30 minutes to firm up again.
- Step 6: Coat the Truffles For chocolate-dipped truffles: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Dip each chilled truffle into the melted chocolate, allowing excess to drip off before returning to the parchment paper. Before the chocolate sets completely, dust with a light coating of cocoa powder. For simple cocoa-dusted truffles: Mix the cocoa powder with powdered sugar (if using) in a shallow bowl. Roll each chilled truffle in this mixture until completely coated, shaking off any excess.
- Step 7: Final Chill Return the coated Tiramisu Truffles to the refrigerator for at least 1 hour to set completely before serving. This final chilling step ensures the perfect texture contrast between the coating and the creamy interior.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing, Chilling, Rolling, Coating
- Cuisine: Americaine
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 6g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Tiramisu Truffles Recipe