Description
Enjoy these Tiramisu Truffles, a delightful twist on the classic Italian dessert. Each bite features rich coffee flavor, creamy mascarpone, and a decadent chocolate coating, making them an ideal treat for any occasion or a sweet indulgence just for you!
Ingredients
Scale
- 1 cup of strong brewed coffee, cooled
- 1 tablespoon of coffee liqueur (optional)
- 8 ounces of mascarpone cheese, softened
- 1 cup of heavy cream
- 1/2 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 cup of crushed ladyfinger cookies (about 10–12 cookies)
- 1/4 cup of unsweetened cocoa powder, for dusting
- 1/2 cup of dark chocolate, finely chopped (for coating)
- Pinch of salt
Instructions
- In a medium bowl, combine the cooled brewed coffee and coffee liqueur (if using). Set aside.
- In a separate large mixing bowl, add the softened mascarpone cheese. Using a hand mixer or a whisk, beat the mascarpone until it’s smooth and creamy.
- In another bowl, whip the heavy cream until soft peaks form (about 3-5 minutes on medium speed).
- Gradually add the granulated sugar and vanilla extract to the whipped cream, continuing to beat until stiff peaks form. Avoid overbeating.
- Gently fold the whipped cream into the mascarpone mixture using a spatula in a circular motion.
- Slowly drizzle in the coffee mixture while continuing to fold gently.
- Fold in the crushed ladyfinger cookies until evenly distributed.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours to allow flavors to meld and mixture to thicken.
- Line a baking sheet with parchment paper.
- Using a small cookie scoop or tablespoon, scoop out a portion of the chilled filling (about 1 inch in diameter).
- Roll the scooped filling between your palms to form a smooth ball. Dust hands with cocoa powder if too sticky.
- Place the rolled truffle on the prepared baking sheet. Repeat until all filling is shaped.
- Refrigerate the shaped truffles for about 30 minutes to firm up.
- Melt the dark chocolate using a double boiler or microwave (heat in 30-second intervals, stirring until smooth).
- Remove the truffles from the refrigerator. Dip each truffle into the melted chocolate using a fork or toothpick, ensuring full coating.
- Allow excess chocolate to drip off before placing the coated truffle back onto the parchment-lined baking sheet.
- Return the coated truffles to the refrigerator for about 15-20 minutes to set the chocolate.
- Once the chocolate has set, dust the truffles with unsweetened cocoa powder for a finishing touch.
Notes
- For a stronger coffee flavor, use a coffee liqueur.
- Ensure the mascarpone cheese is at room temperature for easier mixing.
- Store truffles in an airtight container in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 15 minutes