Description
These tiramisu truffles transform the classic Italian dessert into creamy, espresso-kissed bite-sized indulgences. Easy to make, no-bake, and perfect for gifting or entertaining.
Ingredients
7 oz ladyfinger biscuits (savoiardi)
8 oz mascarpone cheese, softened
2 tablespoons strong espresso, cooled
1/2 teaspoon vanilla extract
1/4 cup powdered sugar
1/2 cup semi-sweet chocolate chips, melted
Unsweetened cocoa powder, for dusting
Optional: dark chocolate shavings or cocoa nibs for garnish
Instructions
- Crush the ladyfingers into fine crumbs using a food processor or by sealing them in a bag and rolling with a pin.
- In a bowl, combine mascarpone, espresso, vanilla extract, and powdered sugar until smooth. Stir in the crushed ladyfingers.
- Cover and chill the mixture for at least 1 hour, until firm enough to roll.
- Scoop tablespoon-sized portions and roll into balls. Dust your hands with cocoa if the mixture is sticky.
- Melt the chocolate and dip each truffle, letting the excess drip off. Place on a parchment-lined tray.
- Before the chocolate sets, dust with cocoa or garnish with chocolate shavings. Refrigerate until firm, about 20 minutes.
Notes
Add coffee liqueur for a boozy twist.
Swap semi-sweet chocolate with white chocolate for a sweeter version.
Roll in crushed biscotti or nuts for added crunch.
Drizzle with melted white chocolate for a festive touch.
Store in an airtight container in the fridge up to 5 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
