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Tiramisu Truffles Recipe

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★★★★★

5 from 145 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/tiramisu-truffles-recipe/