Tiramisu Truffles Sweet Delight
Indulge in these modern Tiramisu Truffles that encapsulate rich espresso, creamy mascarpone, and smooth chocolate flavors in bite-sized morsels, perfect for any occasion.
Ingredients
Truffle Mixture
- 240 g mascarpone cheese Must be at room temperature.
- 100 g ladyfinger cookies, finely crushed Can substitute with gluten-free cookies.
- 120 ml espresso, cooled to room temperature Fresh brewed is best.
- 50 g sugar Can substitute with honey or agave.
- 1 teaspoon vanilla extract
Chocolate Coating
- 225 g dark chocolate, finely chopped Use dairy-free chocolate for a vegan option.
- 30 g cocoa powder, for dusting
Instructions
Preparation
- Gather all the ingredients and ensure your espresso has cooled to room temperature.
- Line a baking sheet with parchment paper.
Making the Mixture
- In a large mixing bowl, combine mascarpone cheese, finely crushed ladyfinger cookies, cooled espresso, sugar, and vanilla extract.
- Mix gently until all ingredients are well blended; don’t overmix to maintain texture.
Chilling and Shaping
- Cover the mixture and refrigerate for at least 1 hour.
- Once chilled, scoop out mixture using a small cookie scoop or hands and roll into small balls.
Coating the Truffles
- Melt the dark chocolate using a microwave or double boiler.
- Dip each truffle into the melted chocolate, ensuring they are completely covered, and return to the baking sheet.
- Refrigerate for about 30 minutes to set the chocolate.
Finish and Serve
- Dust the set truffles with cocoa powder before serving.
- Present them beautifully on a plate or in a decorative box.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to three months. Consider adding flavors like coffee liqueur for a unique twist.