Tiramisu Truffles Espresso Mascarpone (Printer-Friendly Version)
Coffee and mascarpone truffles wrapped in chocolate, dusted or dipped for classic Italian-inspired sweetness.
# Required Ingredients:
→ Ganache
01 -
120 ml heavy cream
02 -
1 tablespoon espresso powder
03 -
340 g white chocolate chips
04 -
56 g mascarpone cheese
05 -
1/2 teaspoon kosher salt
→ Coating and Decoration
06 -
28 g refined coconut oil or vegetable oil, divided
07 -
170 g white chocolate chips
08 -
28 g dark chocolate
09 -
170 g semisweet chocolate chips
10 -
2 crisp ladyfingers, crushed
11 -
16 g unsweetened cocoa powder
# Step-by-Step Instructions:
01 -
Heat heavy cream and espresso powder in a small pot over medium heat until bubbles form around the edges. Remove from heat and let cool for 10 minutes.
02 -
Place 340 g white chocolate chips in a large heatproof bowl. Strain the espresso-infused cream through a fine-mesh sieve over the chips; discard the solids.
03 -
Set the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Stir constantly until chocolate is nearly melted, then remove from heat and stir until smooth.
04 -
Whisk in mascarpone cheese and salt until fully combined. Cover and refrigerate until firm, at least 2 hours or up to overnight.
05 -
Roll chilled ganache into 24 balls, about 2.5 cm diameter each. Arrange on a parchment-lined tray and freeze until solid, at least 30 minutes or overnight.
06 -
Microwave 14 g oil and 170 g white chocolate chips in a heatproof bowl in 20-second increments, stirring between each, until melted and smooth.
07 -
Dip 8 truffle balls into melted white chocolate, coat evenly, and place back on the tray. Top with shaved dark chocolate while still wet.
08 -
Microwave 170 g semisweet chocolate chips and remaining 14 g oil in a heatproof bowl in 20-second increments, stirring between each, until melted and smooth.
09 -
Dip 8 truffle balls into melted semisweet chocolate, return to the tray, and sprinkle crushed ladyfingers over the tops.
10 -
Roll the remaining 8 truffle balls in unsweetened cocoa powder. Place all finished truffles on the tray.
11 -
Refrigerate truffles until set and firm, at least 30 minutes or up to overnight. Store in an airtight container in the refrigerator.
# Handy Cooking Tips:
01 -
Truffles can be stored refrigerated for up to 2 weeks, or frozen for up to 3 months in an airtight container.
02 -
Use food-safe disposable gloves when rolling ganache balls to minimize melting from hand warmth.
03 -
Tempering chocolate is optional but enhances the shine and snap of the coating.