Name: Tiramisu Truffles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 1 cup mascarpone cheese (room temperature); 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract; 1 tablespoon espresso or strong coffee (cooled); 1/2 teaspoon cocoa powder (plus extra for dusting); 1/2 cup ladyfinger crumbs (or graham crackers); 8 oz semi-sweet or dark chocolate (for coating); 2 oz white chocolate (optional drizzle); Mini chocolate chips (optional garnish)

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Introduction

Tiramisu truffles are a delightful bite-sized twist on the classic Italian dessert. Creamy mascarpone and espresso-infused flavors come together in a rich, chocolate-coated treat that’s perfect for parties or a sweet snack.

The image shows several round white chocolate balls on a white plate with a white marbled texture surface underneath. Each ball has a smooth, creamy white outer layer dusted with a thick layer of dark brown cocoa powder on the top, fading down the sides. One ball is cut in half and placed on top of another ball, revealing three layers inside: a soft white outer layer with a crumbly texture, a thin middle layer of dark chocolate, and a fudgy dark brown core in the center. Cocoa powder is scattered on the plate and part of the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup mascarpone cheese (room temperature)
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon espresso or strong coffee (cooled)
1/2 teaspoon cocoa powder (plus extra for dusting)
1/2 cup ladyfinger crumbs (or graham crackers)
8 oz semi-sweet or dark chocolate (for coating)
2 oz white chocolate (optional drizzle)
Mini chocolate chips (optional garnish)

Instructions

Step 1: In a bowl, combine mascarpone cheese, powdered sugar, vanilla extract, cooled espresso, and cocoa powder. Mix until the mixture is smooth and well blended.
Step 2: Stir in the ladyfinger crumbs until the mixture thickens. Cover and refrigerate for 1 hour to help it firm up.
Step 3: Scoop the chilled mixture and roll into 1-inch balls. Place them on a parchment-lined tray to prevent sticking.
Step 4: Freeze the truffles for 15 to 20 minutes to let them firm before dipping.
Step 5: Melt the semi-sweet or dark chocolate using a double boiler or microwave, stirring frequently to avoid burning.
Step 6: Dip each truffle into the melted chocolate, tapping off any excess coating. Return the truffles to the tray.
Step 7: (Optional) Drizzle melted white chocolate over the coated truffles and sprinkle with mini chocolate chips for garnish.
Step 8: Lightly dust the truffles with cocoa powder before the chocolate sets completely. Chill the truffles until firm and ready to serve.

Tips & Variations

Substitute ladyfinger crumbs with crushed graham crackers for a slightly different texture and flavor.
Use flavored espresso or add a splash of coffee liqueur for a boozy twist.
For a dairy-free option, try a coconut cream-based mascarpone alternative.
Chill the truffles overnight for even firmer, easier dipping.

Storage

Store tiramisu truffles in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month. To serve after freezing, thaw in the refrigerator for several hours. Reheat is not recommended as it can affect texture and melting of the chocolate coating.

How to Serve

A close-up view of several round cream-filled treats arranged on a white surface with a white marbled texture, each treat having a smooth white outer coating with a dark chocolate base. The top layer of the treats is dusted with a fine layer of dark brown cocoa powder. One treat in the front is cut in half, showing three layers inside: a top soft white cream layer, a middle slightly off-white creamy layer with a swirl texture, and a bottom dark, crumbly chocolate cake layer. Cocoa powder is lightly scattered near the cut treat on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles ahead of time?

Yes, tiramisu truffles can be made a day or two in advance. Keep them chilled in the refrigerator until ready to serve, or freeze for longer storage.

What if I don’t have mascarpone cheese?

You can substitute mascarpone with a mixture of cream cheese and heavy cream, though the flavor will be slightly different. Use about 2/3 cup cream cheese with 1/3 cup heavy cream and beat until smooth.