Ingredients
For the tiramisu truffle filling:
- 8 oz mascarpone cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder (or 2 tablespoons strong brewed coffee)
- 1 ½ cups crushed ladyfingers (Savoiardi)
- 1 tablespoon coffee liqueur (optional, but recommended for authentic flavor)
For the chocolate coating:
- 8 oz dark or semi-sweet chocolate, melted
- 1 teaspoon coconut oil or butter (for smooth melting)
For garnish:
- Cocoa powder (for dusting)
- White chocolate drizzle (optional)
Instructions
Step-by-Step Instructions
1. Make the Tiramisu Truffle Filling
- In a bowl, beat together mascarpone, powdered sugar, vanilla extract, and espresso powder until smooth and creamy.
- Stir in the crushed ladyfingers and mix until a soft dough forms.
- Add coffee liqueur if using, for an extra tiramisu kick.
- Chill the mixture in the refrigerator for 30 minutes, or until firm enough to roll into balls.
2. Roll Into Truffle Balls
- Once chilled, use a small cookie scoop or your hands to roll the mixture into 1-inch balls.
- Place them on a parchment-lined baking sheet and freeze for 15-20 minutes.
3. Melt the Chocolate Coating
- In a microwave-safe bowl, melt chocolate and coconut oil in 30-second intervals, stirring in between, until smooth.
4. Dip & Coat the Truffles
- Using a fork or a dipping tool, dip each chilled truffle into the melted chocolate, ensuring it’s fully coated.
- Tap off excess chocolate and place back on the parchment-lined tray.
5. Garnish & Set
- Dust with cocoa powder before the chocolate hardens for that classic tiramisu look.
- Let set in the fridge for 15-20 minutes until firm.
6. Serve & Enjoy!
- Once set, your Tiramisu Truffles are ready to be devoured or gifted!
Notes
Pro Tips for the Best Tiramisu Truffles
☕ Use high-quality espresso powder – It enhances the rich coffee flavor without making the truffles too bitter.
🍪 Crush ladyfingers finely – A fine crumb texture ensures the truffles stay smooth and creamy.
🍫 Work quickly when dipping in chocolate – Chilled truffles hold their shape better when coated.