
Craving a sweet pick-me-up at the end of a meal? These tiramisu truffles are for you. Luscious espresso and mascarpone white chocolate ganache is coated in a crisp chocolate shell for a dreamy bite-sized dessert that’s sure to delight every coffee lover.
The key to making a truly exceptional truffle is creating a silky smooth ganache that’s bursting with flavor. We’ve captured the spirit of tiramisu in ours by steeping espresso powder in heavy cream, straining it out, then gently melting the white chocolate with the espresso-infused heavy cream in a metal bowl placed over a pot of gently simmering water. The double-boiler method might seem like a pain, but it’s the best way to ensure the white chocolate and cream melt and combine evenly together without overheating and breaking. Once everything is melted smoothly together, mascarpone cheese is whisked in off the heat and the finished ganache is chilled down until it’s cold and firm enough to roll into balls.
Dipping and decorating truffles is always a good time (who doesn’t love playing with melted chocolate?), and here we’re extending the fun by decorating these truffles with a variety of different looks. Rolling the ganache balls in plain dark cocoa powder speaks to the classic tiramisu vibe, but dipping them in dark or white chocolate before sprinkling with crushed ladyfingers or shaved dark chocolate creates an equally fun and classy look. The ingredient amounts listed will ensure you have enough to decorate seven truffles in each way, but feel free to mix it up according to your personal preference.
Once dipped and set, these truffles should be stored in an airtight container in the refrigerator where they’ll last for up to 2 weeks. You can also freeze them in an airtight container for up to 3 months.
Did you try making these? Let us know how it went in the comments!
Ingredients
- 1/2 cup
heavy cream
- 1 Tbsp.
espresso powder
- 3 cups
(510 g.) white chocolate chips, divided
- 1/4 cup
(2 oz.) mascarpone
- 1/2 tsp.
kosher salt
- 2 Tbsp.
refined coconut oil or vegetable oil, divided
- 1 oz.
dark chocolate
- 1 cup
(170 g.) semisweet chocolate chips
- 2
crisp ladyfingers, crushed
- 2 Tbsp.
unsweetened cocoa powder
Directions
- Step 1In a small pot over medium heat, heat cream and espresso until bubbles form around the edges. Let cool 10 minutes.
- Step 2Place 2 cups white chocolate chips in a large heatproof bowl. Using a fine-mesh sieve, strain cream into bowl over chips (if a few espresso powder grains sneak through, it’s all right); discard solids.
- Step 3Set bowl with chips over a medium pot of barely simmering water, making sure bottom of bowl does not touch water. Cook, stirring constantly, until chocolate is nearly melted. Remove from heat and stir until smooth.
- Step 4Add mascarpone and salt and whisk to combine. Cover and refrigerate until firm, at least 2 hours or up to overnight.
- Step 5Roll ganache into 24 (1") balls (a rounded tablespoon each). Arrange on a parchment-lined sheet. Freeze until solid, at least 30 minutes or up to overnight.
- Step 6In a small heatproof bowl, microwave 1 tablespoon oil and remaining 1 cup white chocolate chips in 20-second increments, stirring between each, until melted and smooth.
- Step 7Drop one ball into melted chocolate, spooning over to coat, and return to baking sheet. Shave dark chocolate on top. Repeat with 7 more balls.
- Step 8 In heatproof bowl, microwave semisweet chips and remaining 1 tablespoon oil in 20-second increments, stirring between each, until melted and smooth. Repeat dipping process with 8 more balls. Sprinkle with ladyfingers.
- Step 9Place cocoa powder in a small bowl. Roll remaining 8 balls in cocoa powder and place on sheet. Refrigerate truffles until firm, at least 30 minutes or up to overnight.

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