Tiramisu Truffles Recipe

Introduction

Tiramisu truffles are a decadent bite-sized treat that capture the classic flavors of the beloved Italian dessert. These creamy, coffee-infused chocolates are perfect for parties or a special homemade gift. Easy to make and irresistibly rich, they’re sure to impress any chocolate lover.

Ingredients

• 1/2 cup heavy cream
• 1 tablespoon espresso powder
• 3 cups (510 g) white chocolate chips, divided
• 1/4 cup (2 oz) mascarpone
• 1/2 teaspoon kosher salt
• 2 tablespoons refined coconut oil or vegetable oil, divided
• 1 ounce dark chocolate
• 1 cup (170 g) semisweet chocolate chips
• 2 crisp ladyfingers, crushed
• 2 tablespoons unsweetened cocoa powder

Instructions

1. Step 1: In a small pot over medium heat, warm the heavy cream and espresso powder until bubbles form around the edges. Remove from heat and let cool for 10 minutes.
2. Step 2: Place 2 cups of white chocolate chips in a large heatproof bowl. Strain the cream mixture through a fine-mesh sieve into the bowl over the chips, discarding any solids.
3. Step 3: Set the bowl over a pot of barely simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir constantly until the chocolate is almost melted. Remove from heat and stir until smooth.
4. Step 4: Stir in mascarpone and kosher salt until fully combined. Cover and refrigerate until firm, at least 2 hours or overnight.
5. Step 5: Scoop and roll the ganache into 24 balls about 1 inch in diameter. Place them on a parchment-lined baking sheet and freeze until solid, at least 30 minutes or up to overnight.
6. Step 6: In a small heatproof bowl, microwave 1 tablespoon of oil and the remaining 1 cup of white chocolate chips in 20-second intervals, stirring between each, until melted and smooth.
7. Step 7: Dip eight of the ganache balls into the melted white chocolate, spooning over to coat fully. Place on the baking sheet and sprinkle with shaved dark chocolate. Repeat with the next group of balls.
8. Step 8: Microwave the semisweet chocolate chips and remaining 1 tablespoon of oil in 20-second intervals, stirring between each, until melted and smooth. Dip another eight balls, then sprinkle with crushed ladyfingers.
9. Step 9: Place the cocoa powder in a small bowl and roll the last eight ganache balls in the cocoa powder. Arrange them on the baking sheet.
10. Step 10: Refrigerate all truffles until firm, about 30 minutes or up to overnight, before serving.

Tips & Variations

• Use good quality espresso powder for the best coffee flavor in your truffles.
• Substitute mascarpone with cream cheese for a tangier taste and firmer texture.
• Try rolling the truffles in crushed nuts or coconut flakes for different coatings.
• If the ganache is too soft to roll, chill it longer in the refrigerator or freezer before shaping.

Storage

Store tiramisu truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month. Allow frozen truffles to thaw in the refrigerator for a few hours before serving. Reheat is not necessary and not recommended, as it may soften the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tiramisu truffles without espresso powder?

Espresso powder is key for that authentic coffee flavor, but you can substitute with instant coffee granules or a small amount of brewed strong coffee. Just reduce any liquid in the recipe accordingly.

How do I prevent white chocolate from seizing when melting?

Melting white chocolate gently and slowly in short bursts, stirring often, helps prevent seizing. Using a double boiler or microwave at low power with frequent stirring also keeps it smooth.

Tiramisu Truffles Recipe

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Delightfully rich and creamy Tiramisu Truffles combine the classic flavors of espresso, mascarpone, and chocolate into bite-sized treats. These no-bake truffles feature a smooth white chocolate mascarpone ganache, coated in luscious melted chocolate and finished with a dusting of crushed ladyfingers or cocoa powder. Perfect for dessert parties or a decadent homemade gift.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours (including chilling time)
• Yield: 24 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Ganache

• 1/2 cup heavy cream
• 1 tbsp espresso powder
• 3 cups (510 g) white chocolate chips, divided
• 1/4 cup (2 oz) mascarpone cheese
• 1/2 tsp kosher salt
• 2 tbsp refined coconut oil or vegetable oil, divided

Coating & Garnish

• 1 oz dark chocolate
• 1 cup (170 g) semisweet chocolate chips
• 2 crisp ladyfingers, crushed
• 2 tbsp unsweetened cocoa powder

Instructions

1. Heat Cream and Espresso: In a small pot over medium heat, gently heat the heavy cream and espresso powder, stirring occasionally, until bubbles form around the edges. Remove from heat and allow to cool for 10 minutes to infuse the espresso flavor.
2. Melt White Chocolate: Place 2 cups of white chocolate chips in a large heatproof bowl. Strain the cream mixture through a fine-mesh sieve into the bowl, discarding any espresso grounds. Set this bowl over a pot of barely simmering water ensuring the bowl’s bottom does not touch the water. Stir constantly until the chocolate is nearly melted, then remove from heat and stir until completely smooth.
3. Make Ganache: Whisk in the mascarpone cheese and kosher salt until the mixture is smooth and fully combined. Cover the bowl and refrigerate the ganache until firm, for at least 2 hours or overnight.
4. Form Truffle Balls: Using a rounded tablespoon, scoop and roll the chilled ganache into about 24 one-inch balls. Place them on a parchment-lined baking sheet and freeze until solid, at least 30 minutes or up to overnight.
5. Coat with White Chocolate: In a small heatproof bowl, microwave 1 tablespoon of oil with the remaining 1 cup of white chocolate chips in 20-second intervals, stirring frequently until smooth and melted. Dip 8 ganache balls into the melted white chocolate, spooning chocolate over them to coat fully. Place coated truffles back on the baking sheet. While the coating is still wet, shave dark chocolate over these truffles for decoration.
6. Coat with Semisweet Chocolate: In another heatproof bowl, microwave semisweet chocolate chips with the remaining 1 tablespoon of oil in 20-second increments, stirring until melted and smooth. Dip another 8 ganache balls into this melted semisweet chocolate, coating fully. Return them to the baking sheet and sprinkle crushed ladyfingers on top before the chocolate sets.
7. Coat with Cocoa Powder: Place the cocoa powder in a small bowl. Roll the remaining 8 ganache balls in the cocoa powder to coat evenly and place them on the baking sheet.
8. Chill until Firm: Refrigerate all coated truffles for at least 30 minutes or up to overnight to set completely before serving.

Notes

• You can substitute coffee powder for espresso powder if preferred, but espresso provides a richer flavor.
• Be sure not to overheat the chocolate when melting to avoid seizing.
• Using refined coconut oil ensures a neutral flavor; vegetable oil works just as well.
• Truffles can be stored in an airtight container in the refrigerator up to one week.
• For added texture, sprinkle finely chopped nuts on top before the chocolate sets if desired.

Keywords: Tiramisu, truffles, chocolate, mascarpone, espresso, no-bake dessert