Classic Tiramisu Truffles
Indulge in these delightful Classic Tiramisu Truffles, featuring creamy mascarpone, rich espresso, and a dusting of cocoa, perfect for a bite-sized treat.
Equipment
- Large bowl
- Medium bowl
- Whisk
- Spatula
- Plastic wrap
- Shallow dish
- Baking sheet
- Parchment paper
Ingredients
Truffle Base
- 8 oz mascarpone cheese softened
- 1/2 cup powdered sugar
- 1/4 cup strong espresso or coffee cooled
- 2 tablespoons coffee liqueur (e.g., Kahlúa) or dark rum (optional, or use additional espresso for alcohol-free)
- 1 1/2 cups finely crushed ladyfingers or vanilla wafers (about 15-18 ladyfingers)
Coating
- 1/2 cup unsweetened cocoa powder for coating
Instructions
Preparation
- In a large bowl, combine the finely crushed ladyfingers or vanilla wafers to prepare the base.
- In a separate medium bowl, whisk together the softened mascarpone cheese, powdered sugar, cooled espresso, and coffee liqueur until smooth.
- Add the wet mascarpone mixture to the crushed cookie base and mix thoroughly to form a firm, cohesive dough.
Chilling & Shaping
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes until the mixture is firm enough to roll.
- Scoop out small portions (about 1 tablespoon each) and roll them into smooth 1-inch balls.
- Place unsweetened cocoa powder in a shallow dish, then roll each truffle in the cocoa powder to ensure even coating and lightly shake off any excess.
Final Chill
- Place the coated truffles on a parchment-lined baking sheet and refrigerate for another 15-30 minutes to firm up completely before serving.
Notes
For best results, ensure the mascarpone is softened and the espresso is completely cooled before mixing. Chilling the mixture adequately is key to easily rolling the truffles. You can store these truffles in an airtight container in the refrigerator for up to 5 days.