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Tiramisu Chocolate Truffles Recipe

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3.8 from 13 reviews

Delight in these elegant Tiramisu Chocolate Truffles that combine rich espresso-infused cream, smooth mascarpone, and finely crushed ladyfingers for a bite-sized twist on the classic Italian dessert. Coated in luscious semi-sweet or white chocolate and optionally decorated with cocoa powder or crushed peppermint, these truffles are perfect for gifting or indulging.

Ingredients

For the Tiramisu Truffles:

  • 1/2 cup Heavy Cream
  • 1 tbsp Espresso Powder
  • 2 cups Semi Sweet Chocolate, chopped
  • 1/3 cup Mascarpone Cheese, room temperature
  • 1/2 tsp Fine Sea Salt
  • 4-6 Ladyfingers, finely crushed
  • 1 tsp Vanilla Bean Paste

For the Chocolate Coating:

  • 2 cups Semi Sweet Chocolate and/or White Chocolate, chopped
  • 2 tbsp Coconut Oil
  • Optional: Crushed Peppermint (for white chocolate coating)
  • Optional: Cocoa Powder (for semi sweet chocolate coating)

Instructions

  1. Heat Cream and Espresso: Combine the heavy cream and espresso powder in a saucepan over medium heat. Stir continuously and heat until it just begins to bubble along the edges.
  2. Melt Chocolate: Place the chopped semi sweet chocolate in a heatproof bowl. Pour the hot espresso cream mixture over the chocolate and let it sit undisturbed for 5 minutes. Then stir gently until smooth. If needed, place the bowl over a pan of boiling water to help melt the chocolate completely.
  3. Add Mascarpone and Flavorings: Add the mascarpone cheese, sea salt, and vanilla bean paste to the chocolate mixture. Whisk thoroughly until the mixture is very smooth and glossy.
  4. Fold in Ladyfingers: Gently fold in the finely crushed ladyfingers until evenly distributed.
  5. Chill Mixture: Cover the surface of the mixture with plastic wrap (Saran Wrap) and chill in the freezer for 20-30 minutes or in the refrigerator for 1-2 hours. The mixture should be firm enough to roll into balls.
  6. Form Truffle Balls: Wet your palms with a little water to prevent sticking, then roll the chilled mixture into 1-inch diameter balls. Place the truffles on a parchment-lined baking sheet or plate and freeze for 30 minutes to set.
  7. Prepare Chocolate Coating: Heat the chocolate chosen for coating along with the coconut oil until smooth and fully melted.
  8. Dip Truffles: Using a fork, dip each truffle into the melted chocolate coating, ensuring it is fully covered. Place dipped truffles back onto the parchment-lined pan.
  9. Decorate: For truffles coated with semi sweet chocolate, dust with cocoa powder while the coating is still wet. For those coated with white chocolate, sprinkle crushed peppermint over the top before the coating sets.
  10. Set Coating: Allow the dipped truffles to sit at room temperature or in the fridge until the chocolate coating is firm, approximately 30 minutes.

Notes

  • Ensure mascarpone is at room temperature for easy mixing and a smooth texture.
  • Crushed ladyfingers add the signature tiramisu texture—finely crush them for even mixing.
  • Wet your hands slightly when rolling to prevent the mixture from sticking to your palms.
  • You can use semi sweet chocolate, white chocolate, or a combination for the coating depending on preference.
  • Store the finished truffles in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

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