Ingredients
For the Tiramisu Filling:
- 8 oz mascarpone cheese (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder (or strong brewed coffee)
- ½ cup finely crushed ladyfingers (or graham crackers)
- ¼ teaspoon cinnamon (optional, for extra warmth)
For the Chocolate Coating:
- 8 oz white chocolate (melted)
- 1 tablespoon coconut oil or butter (to thin the chocolate)
- ¼ cup dark chocolate, melted (for drizzling, optional)
- Cocoa powder, for dusting
Instructions
1. Make the Truffle Mixture
- In a bowl, beat mascarpone, powdered sugar, vanilla, and espresso powder until smooth.
- Fold in crushed ladyfingers and cinnamon until well combined.
- Chill the mixture in the fridge for 30 minutes to firm up.
2. Shape the Truffles
- Scoop 1-inch portions and roll into balls.
- Place them on a parchment-lined tray and freeze for 20 minutes.
3. Coat in White Chocolate
- Melt white chocolate with coconut oil or butter in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Using a fork or skewer, dip each chilled truffle into the melted chocolate and coat evenly.
- Let excess drip off, then place back on parchment paper.
4. Add Finishing Touches
- While the coating is still wet, dust with cocoa powder for a classic tiramisu look.
- Drizzle with melted dark chocolate if desired.
5. Chill & Serve
- Refrigerate for at least 15 minutes before serving.
Notes
Tips for Perfect Tiramisu Truffles
🔹 Use high-quality mascarpone – This gives the best creamy texture.
🔹 Chill before dipping – Freezing the truffle balls prevents melting when coating.
🔹 Thin the white chocolate – Adding coconut oil or butter makes it easier to coat.
🔹 Dust with cocoa before chocolate sets – This helps the cocoa stick beautifully.