Tiramisu Truffles Espresso Mascarpone

These tiramisu truffles capture everything I love about the classic Italian dessert—creamy mascarpone and dreamy espresso swirled into a silky ganache, then finished with a crisp chocolate shell or a dusting of cocoa powder. Each bite gives you the spirit of tiramisu in a perfect two-bite treat, whether you are impressing guests or just sneaking one with your afternoon coffee.

Ingredients

• Heavy cream: adds richness and helps infuse the espresso flavor look for cream that is fresh and not ultra-pasteurized if possible
• Espresso powder: gives an intense coffee flavor choose a high-quality powder or instant espresso
• White chocolate chips: make up the ganache base pick a premium brand for best melting and taste
• Mascarpone: provides the creamy tang that is tiramisu’s signature use fresh from the tub
• Kosher salt: balances the sweetness and pulls all the flavors together
• Refined coconut oil or vegetable oil: helps thin the chocolate for smooth coating
• Dark chocolate for shaving: a finishing touch of bittersweet contrast try to use a good bar chocolate
• Semisweet chocolate chips: create a bold coating layer or dip go for chips with cocoa butter as the first ingredient
• Crisp ladyfingers: for classic tiramisu crunch crush right before using for best texture
• Unsweetened cocoa powder: for finishing dust choose one with a deep color and natural aroma

Step-by-Step Instructions

Infuse the Cream:

In a small pot set over medium heat cook the heavy cream with espresso powder just until you see gentle bubbling at the edges. Take off the heat and let the mixture steep for ten minutes so the coffee flavor fully infuses the cream.

Make the Ganache Base:

Place the measured white chocolate chips in a large heatproof bowl. Pour the espresso-infused cream through a fine mesh sieve right over the chips to strain out any coffee grits. Discard the solids left in the sieve.

Melt the Chocolate:

Set the bowl over a pot with an inch of simmering water making sure it does not touch the water below. Stir constantly and patiently until the chocolate looks mostly melted. Remove from the heat. Keep stirring until the mixture is utterly smooth and glossy.

Add Mascarpone and Chill:

Whisk in mascarpone and salt until you see a creamy luscious ganache. Cover and chill the bowl until the mixture is very firm at least two hours or overnight if you are prepping ahead.

Shape the Truffles:

Scoop the cold ganache with a rounded tablespoon and quickly roll into twenty-four perfect little balls. Place them on a parchment-lined baking sheet. Freeze the shaped truffles until very solid for at least thirty minutes or overnight.

Prepare White Chocolate Coating:

In a small bowl gently melt the remaining white chocolate chips with a spoonful of coconut or vegetable oil using short bursts in the microwave. Stir well between each blast until smooth.

Dip and Decorate with White Chocolate:

One at a time drop a truffle ball into the white chocolate. Use a spoon to ensure it is evenly coated then scoop it up and let any extra drip off. Place back on the sheet and top with freshly shaved dark chocolate for a lovely finish. Repeat for seven more truffles.

Prepare Semisweet Chocolate Coating:

Wipe out the bowl then melt semisweet chocolate chips with the remaining oil. This makes a thick glossy coating. Dip the next eight truffles one by one. While still wet sprinkle each dipped ball with lots of crushed ladyfingers.

Roll in Cocoa Powder:

For the final eight truffles simply roll them in a bowl of unsweetened cocoa powder for a rustic tiramisu finish.

Chill the Truffles:

Pop all the finished truffles in the fridge for at least thirty minutes so the chocolate shells set and everything stays firm and perfect until serving.

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My absolute favorite ingredient is the mascarpone. It brings a distinct tang that you just cannot fake. I always think of my nonna telling stories at the table as I shape each truffle and dust it with cocoa—there is real comfort in making and sharing these with family.

Storage Tips

Store the truffles in a single layer or separated by parchment in an airtight container. Always keep them refrigerated to maintain their texture and food safety. If gifting or freezing, package tightly to avoid any absorbing fridge odors or getting frostbite. Enjoy at cool room temperature for the creamiest bite.

Ingredient Substitutions

If you cannot find mascarpone, a blend of full-fat cream cheese and a spoonful of heavy cream makes a decent substitute. For a dairy-free option, use plant-based cream and white chocolate. If ladyfingers are missing, try crushed vanilla wafers or even crisp biscotti for a fun texture twist.

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Serving Suggestions

Pile these truffles on a platter for a festive finish to a dinner or tuck a few in a treat box for sweet edible gifts. Serve alongside a shot of espresso or a splash of dessert wine for the ultimate Italian vibe. They are perfect for coffee dates or holiday buffets.

Tiramisu’s Story

Tiramisu means pick me up in Italian and was first served as a layered dessert in the 1960s. These truffles turn that beloved treat into a little snackable bite. The combination of coffee mascarpone and chocolate is timeless—no wonder tiramisu’s fame has circled the globe.

Common Recipe Questions

→ What gives these truffles their coffee flavor?

Espresso powder is steeped in warm cream, lending a deep coffee essence to the ganache filling.

→ Can I use a different cheese instead of mascarpone?

For authenticity, mascarpone is best, but whipped cream cheese can be substituted for a similar creamy texture.

→ Do I need a double boiler to melt the chocolate?

You can use a heatproof bowl set over simmering water. This helps prevent scorching and yields a smooth mixture.

→ How do I decorate the truffles?

Try dipping in dark or white chocolate, then roll in crushed ladyfingers, cocoa powder, or shaved chocolate for variety.

→ What is the best way to store the truffles?

Keep them in an airtight container in the fridge for up to two weeks, or freeze for longer storage.

→ Can I make these truffles ahead of time?

Yes, the truffles can be made in advance, chilled or frozen, and decorated just before serving if desired.