Description
Delight in these decadent Tiramisu Truffles, featuring a luscious mascarpone and espresso filling encased in a smooth semi-sweet chocolate shell. This no-bake treat blends the classic flavors of tiramisu into bite-sized indulgences perfect for parties or a special 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 mixing bowl, combine the crushed ladyfingers and sugar, ensuring they are well blended to create the base of the truffle filling.
- Add Mascarpone and Espresso: Stir in the mascarpone cheese and 2 tablespoons of cooled brewed espresso. Mix thoroughly until the mixture forms a thick, dough-like consistency. If the mixture feels too dry, gradually add the remaining espresso to achieve the right texture.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 45 minutes to 1 hour. This chilling step helps the mixture firm up, making it easier to shape.
- Shape the Truffles: Once chilled, roll the mixture into 1-inch diameter balls using your hands. Place each ball on a baking sheet lined with parchment paper to prevent sticking.
- Freeze the Truffles: Put the shaped truffles into the freezer for about 10 minutes to make them firm and ready for dipping in chocolate.
- Melt the Chocolate Coating: In a microwave-safe bowl, melt the semi-sweet chocolate chips by heating in 20-second intervals. Stir well between each interval until the chocolate is completely smooth and melted.
- Dip the Truffles: Using a fork, carefully dip each chilled truffle into the melted chocolate, ensuring full coverage. Gently tap the fork to remove any excess chocolate coating.
- Return to Baking Sheet: Place the chocolate-coated truffles back on the parchment-lined baking sheet to set.
- Optional Cocoa Dusting: While the chocolate is still wet, dust the truffles lightly with additional cocoa powder for added flavor and a classic tiramisu finish.
- Set the Coating: Refrigerate the truffles for 10 to 15 minutes to allow the chocolate to harden completely before serving.
Notes
- Make sure the espresso is fully cooled before adding to the mascarpone mixture to prevent melting the cheese.
- Use parchment paper on the baking sheet to avoid sticking when dipping and setting the truffles.
- For a stronger coffee flavor, consider adding a teaspoon of coffee liqueur to the filling mixture.
- Store the truffles in an airtight container in the refrigerator and consume within 3-4 days for optimal freshness.
- Optional dusting with cocoa powder is traditional and enhances the tiramisu flavor profile but can be omitted if preferred.
