Description
Delight in these decadent Tiramisu Truffles, combining the classic flavors of tiramisu in bite-sized chocolate-coated treats. With a luscious mascarpone and espresso filling encased in smooth semi-sweet chocolate, these truffles are perfect for special occasions or as an indulgent everyday dessert.
Ingredients
Scale
Filling
- 12 ladyfingers (Savoiardi biscuits), crushed into fine crumbs
- 2 tablespoons sugar
- 2/3 cup mascarpone cheese, at room temperature
- 2-3 tablespoons strong brewed espresso, cooled
Coating
- 2 cups semi-sweet chocolate chips
- Optional: Additional cocoa powder for dusting
Instructions
- Prepare the Filling: In a bowl, combine the crushed ladyfingers and sugar until evenly mixed to form the base of the truffle filling.
- Add mascarpone and espresso: Add the mascarpone cheese and 2 tablespoons of cooled espresso to the mixture. Stir gently to combine into a thick, dough-like consistency. If the mixture is too dry, gradually add the remaining espresso, one teaspoon at a time.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 45 minutes to 1 hour, allowing the filling to firm up and become easier to shape.
- Shape the Truffles: Once chilled, use your hands or a small scoop to roll the filling into 1-inch balls. Place each ball on a parchment-lined baking sheet to prevent sticking.
- Freeze the Truffles: Place the baking sheet in the freezer for about 10 minutes to help the truffles firm up before coating.
- Prepare the Coating: Melt the semi-sweet chocolate chips in a microwave-safe bowl by heating in 20-second intervals, stirring between each session until smooth and fully melted.
- Dip the Truffles: Using a fork, dip each chilled truffle fully into the melted chocolate, ensuring an even coating. Gently tap the fork against the bowl edge to remove excess chocolate.
- Place and Dust: Return each coated truffle to the parchment-lined baking sheet. If desired, lightly dust the truffles with cocoa powder before the chocolate sets for an added layer of flavor.
- Set the Coating: Refrigerate the chocolate-coated truffles for 10-15 minutes to allow the chocolate to harden completely.
Notes
- Ensure espresso is cooled before adding to mascarpone to avoid melting the cheese.
- You can use dark chocolate chips instead of semi-sweet for a richer flavor.
- Store truffles in an airtight container in the refrigerator; consume within 3-4 days for best freshness.
- For extra texture, sprinkle crushed nuts or chocolate shavings on the truffles before the chocolate sets.
- Handle the truffles gently when dipping to maintain their shape.
