Irresistible Tiramisu Truffles Bites (Print-Friendly Format)
Mascarpone, ladyfingers, and espresso create rich, chocolate-dipped bites for effortless entertaining.
# Ingredients You’ll Need:
→ Truffle Mixture
01 -
240 g mascarpone cheese, cold
02 -
135 g ladyfingers (Savoiardi), finely crushed
03 -
30 ml freshly brewed espresso or strong coffee, cooled
04 -
60 g powdered sugar
05 -
5 ml vanilla extract
→ Coating and Finish
06 -
270 g dark or semi-sweet chocolate, melted
07 -
10 g unsweetened cocoa powder, for dusting
# How to Make It:
01 -
In a mixing bowl, blend together the cold mascarpone, crushed ladyfingers, powdered sugar, espresso, and vanilla extract until a uniform thick dough forms.
02 -
Cover the bowl and refrigerate for 60–120 minutes until the mixture is firm enough to shape.
03 -
Using a small scoop or spoon, portion the chilled dough into 2.5 cm balls. Roll each gently between your palms and arrange on a tray lined with parchment paper. Refrigerate for a further 30 minutes.
04 -
Melt the chocolate in a heatproof bowl set over simmering water or using short microwave bursts. Dip each chilled truffle ball into the melted chocolate, using a fork to coat evenly. Let excess chocolate drip off, then return truffles to the prepared tray.
05 -
Before the chocolate coating sets completely, dust the tops with unsweetened cocoa powder. Allow the truffles to harden at room temperature or chill until fully set.
# Extra Tips:
01 -
Use cold mascarpone for easy truffle shaping and cleaner rolling.
02 -
If the mixture feels too soft after mixing, incorporate extra ladyfinger crumbs gradually until the dough is workable.
03 -
Store finished truffles in an airtight container for up to 5 days, or freeze in a single layer for extended storage.