Name: Tiramisu Truffles Recipe
Prep time: 20 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 1 cup strong brewed espresso or coffee, cooled; 12 ladyfingers (Savoiardi); 8 oz mascarpone cheese; 6 oz white chocolate, melted; 1 teaspoon vanilla extract (optional); 8 oz dark or semisweet chocolate, melted (for coating); 2 tablespoons cocoa powder or shaved chocolate (for garnish)

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Introduction

Tiramisu truffles are a delightful bite-sized twist on the classic Italian dessert. Combining rich mascarpone, espresso-soaked ladyfingers, and a smooth chocolate coating, these treats are perfect for entertaining or a special indulgence.

The image shows a group of round truffles on a white plate with a white marbled background. One truffle is cut open in the front, revealing a creamy pale yellow inner layer, surrounded by a thick dark chocolate middle layer, and coated with a smooth white outer shell. The other truffles have either a white chocolate shell sprinkled with dark chocolate shavings on top or a dark chocolate shell with a rough texture. The truffles are arranged close together, with small chocolate crumbs scattered on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup strong brewed espresso or coffee, cooled
12 ladyfingers (Savoiardi)
8 oz mascarpone cheese
6 oz white chocolate, melted
1 teaspoon vanilla extract (optional)
8 oz dark or semisweet chocolate, melted (for coating)
2 tablespoons cocoa powder or shaved chocolate (for garnish)

Instructions

Step 1: Brew the espresso or coffee and let it cool in a shallow bowl. Optionally, add a teaspoon of sugar or a splash of liqueur to enhance the flavor.
Step 2: Break the ladyfingers into pieces and quickly dip them into the cooled coffee. Be careful not to oversoak to prevent sogginess.
Step 3: In a mixing bowl, stir together the mascarpone cheese, melted white chocolate, and vanilla extract (if using) until the mixture is smooth and creamy.
Step 4: Add the soaked ladyfinger pieces to the mascarpone mixture and stir well to combine. Chill the mixture in the refrigerator for 1 to 2 hours until firm.
Step 5: Once chilled, scoop out portions of the mixture and roll them into bite-sized balls. Place the balls on a tray and freeze for 15 to 20 minutes to firm up.
Step 6: Dip each truffle into the melted dark or semisweet chocolate, tapping off any excess coating to ensure a smooth finish.
Step 7: Garnish the truffles by rolling them in cocoa powder or sprinkling with chocolate shavings. Allow the chocolate coating to set before serving.

Tips & Variations

Use coffee liqueur or amaretto instead of vanilla extract for a boozy kick.
For a crunchier texture, add finely chopped toasted nuts to the truffle mixture.
Make mini tiramisu truffles by using smaller portions for bite-sized treats.

Storage

Store tiramisu truffles in an airtight container in the refrigerator for up to 5 days. For longer storage, keep them frozen for up to 1 month. Let refrigerated truffles come to room temperature for about 10 minutes before serving to enjoy the best flavor and texture.

How to Serve

The image shows a close-up of round truffles arranged on a white plate with a white marbled background. The truffles have two layers: the bottom layer is smooth, shiny white chocolate, and the top is covered with dark chocolate shavings giving a textured look. One truffle is cut open at the front, revealing a dense, creamy inside with a pale yellow color and a thick dark chocolate shell around it. Small pieces of dark chocolate are scattered near the cut truffle, adding fine detail. The soft light highlights the glossy surface of the chocolates and the delicate texture of the cream inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tiramisu truffles without coffee?

While coffee is essential for the classic tiramisu flavor, you can substitute with strong brewed tea or a coffee-flavored syrup for a different taste.

How do I prevent the truffles from melting too quickly?

Keep the truffles refrigerated until ready to serve, and avoid handling them excessively to prevent the chocolate coating from melting. Freezing before dipping also helps maintain their shape.