Description
Delight in these luscious Tiramisu Truffles, a no-bake dessert combining the classic flavors of tiramisu into bite-sized treats. With a creamy mascarpone and espresso filling encased in a rich chocolate shell, they are perfect for parties or an elegant after-dinner indulgence.
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 bowl, combine the crushed ladyfingers and sugar, mixing well to distribute the sweetness evenly throughout the crumbs.
- Add mascarpone and espresso: Stir in the mascarpone cheese and 2 tablespoons of the cooled espresso, mixing until a thick, dough-like mixture forms. If the mixture seems too dry, gradually add the remaining tablespoon of espresso to reach the desired consistency.
- Chill the Mixture: Cover the bowl and refrigerate for 45 minutes to 1 hour to allow the mixture to firm up, making it easier to shape.
- Shape the Truffles: Remove the mixture from the fridge and roll it into approximately 1-inch balls. Place the formed truffles on a parchment-lined baking sheet to keep them from sticking.
- Freeze the Truffles: Freeze the shaped truffles for about 10 minutes to solidify them before dipping in chocolate.
- Melt Chocolate Coating: Melt the semi-sweet chocolate chips in a microwave-safe bowl by heating in 20-second intervals, stirring between each until smooth and fully melted.
- Dip the Truffles: Using a fork, dip each chilled truffle into the melted chocolate, ensuring the entire truffle is coated. Gently tap the fork to remove any excess chocolate, then return each coated truffle to the parchment-lined baking sheet.
- Optional Dusting: Before the chocolate sets, dust the truffles lightly with cocoa powder to enhance the tiramisu flavor and add a decorative touch.
- Set the Chocolate: Refrigerate the coated truffles for 10-15 minutes until the chocolate hardens and sets completely.
Notes
- Ensure the mascarpone is at room temperature before mixing to achieve a smooth consistency.
- Adjust the amount of espresso based on your preference for moisture and coffee flavor.
- These truffles can be stored in an airtight container in the refrigerator for up to 3 days.
- For a variation, try dusting with finely grated dark chocolate instead of cocoa powder.
