Tiramisu Truffles
A delightful twist on the classic Italian dessert, Tiramisu Truffles combine mascarpone cheese, espresso, and chocolate into bite-sized treats that are perfect for any occasion.
Ingredients
Truffle Mixture
- 1 cup Mascarpone cheese About 240g
- 1 cup Ladyfinger cookies, crushed About 100g
- 1/2 cup Espresso, cooled About 120ml
- 1/4 cup Sugar About 50g
- 1 teaspoon Vanilla extract
Coating
- 8 oz Dark chocolate, chopped About 225g
- 1/4 cup Cocoa powder For dusting
Instructions
Preparation
- Brew a strong cup of espresso and let it cool to room temperature.
- In a large mixing bowl, combine mascarpone cheese, crushed ladyfinger cookies, cooled espresso, sugar, and vanilla extract.
- Stir the filling until well combined and refrigerate for about an hour.
Shaping and Coating
- Use a cookie scoop to form small balls from the chilled mixture and place them on a parchment-lined baking sheet.
- Melt dark chocolate and dip each truffle into the chocolate, letting excess drip off.
- Refrigerate the coated truffles for about 30 minutes to let the chocolate set.
Notes
Store the Tiramisu Truffles in an airtight container in the refrigerator for up to one week. They can also be frozen for a month; just thaw in the fridge before serving. Adjust sweetness by adding more sugar if desired.