Description

Indulge in these Decadent Tiramisu Truffles, a no-bake dessert that perfectly captures the essence of classic tiramisu in bite-sized treats. Creamy mascarpone cheese blends smoothly with ladyfinger crumbs and espresso, then each truffle is coated in rich melted chocolate and dusted with cocoa powder. Perfect for coffee lovers seeking a luxurious, easy-to-make dessert without the oven.

Ingredients

Scale

Base Ingredients

12-14 Ladyfinger cookies, crushed into fine crumbs
8 oz Mascarpone cheese, softened
1 cup Powdered sugar
1 pinch Salt
1 cup Brewed espresso or strong coffee, cooled
1 tsp Vanilla extract

Coating

8 oz Semi-sweet or dark chocolate, melted
1 tbsp Cocoa powder, for dusting

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Instructions

Prepare the base mixture: In a mixing bowl, combine the finely crushed ladyfinger crumbs with softened mascarpone cheese, powdered sugar, and a pinch of salt. Stir gently until you achieve a smooth, creamy mixture that is well blended.
Add coffee and vanilla: Slowly pour in the cooled brewed espresso along with the vanilla extract. Mix thoroughly to incorporate all the flavors evenly, forming a mixture that can be shaped into balls.
Shape the truffles: Using your hands or a small scoop, form the mixture into approximately 12 bite-sized balls. Place them on a parchment-lined tray and refrigerate for at least 30 minutes to firm up before coating.
Melt the chocolate: Gently melt the semi-sweet or dark chocolate using a double boiler or microwave, stirring frequently to avoid burning. Ensure the chocolate is smooth and fluid for dipping.
Coat the truffles: Remove the chilled truffles from the fridge and dip each one into the melted chocolate, fully coating them. Use a fork to lift and tap off excess chocolate, then return them to the parchment paper to set.
Dust with cocoa powder: Once the chocolate has begun to set but is still tacky, lightly dust the truffles with cocoa powder using a fine sieve for an elegant finish.
Chill before serving: Place the coated and dusted truffles back into the refrigerator for at least 1 hour to allow the chocolate to harden completely and to enhance the flavors. Serve chilled for the best taste experience.

Notes

Use freshly brewed espresso and ensure it is fully cooled before incorporating to avoid melting the mascarpone.
If ladyfinger crumbs are not finely crushed, pulse them in a food processor for uniform texture.
Adjust the amount of powdered sugar according to desired sweetness.
For a richer chocolate coating, consider adding a teaspoon of coconut oil while melting the chocolate for smoothness.
Store truffles in an airtight container in the refrigerator for up to 5 days.