Tiramisu Truffles

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!