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Tiramisu Truffles

Decadent Tiramisu Truffles for Your Next Sweet Indulgence

Tiramisu Truffles are no-bake delights that combine mascarpone and espresso for a rich treat, perfect for any gathering.
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Prep Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 20 truffles
Course: Desserts
Cuisine: Italian
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Truffle Base
  • 1 cup Mascarpone Use a high-quality brand
  • 2 tablespoons Espresso Powder Increase amount for stronger flavor
  • 1 cup Finely crushed ladyfingers Vanilla wafers can be substituted
  • 2 tablespoons Unsweetened cocoa powder Opt for unsweetened for authentic taste
  • 1/2 cup Powdered sugar Adjust quantity to preference
For the Coatings (Optional)
  • 1 cup Dark chocolate Melted for coating
  • 1 cup White chocolate Melt for a smooth finish
  • 1 cup Chopped nuts Walnuts or hazelnuts work well
  • 1 cup Crushed candies For a festive touch

Equipment

  • mixing bowl
  • spatula
  • cookie scoop
  • Shallow Dish
  • parchment paper
  • Refrigerator

Method
 

Step-by-Step Instructions for Tiramisu Truffles
  1. In a large mixing bowl, combine mascarpone, espresso powder, finely crushed ladyfingers, cocoa powder, and powdered sugar. Blend until smooth and creamy.
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the mixture.
  3. Once firm, scoop out portions and roll into bite-sized balls about 1 inch in diameter.
  4. Prepare a shallow dish with cocoa powder, melted chocolate, or chopped nuts for coating. Roll each truffle in the coating until evenly covered.
  5. Place coated truffles on a parchment-lined baking sheet and refrigerate for another 15-30 minutes to set.

Nutrition

Serving: 1truffleCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 30mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 40mgIron: 0.5mg

Notes

Chill time is essential for a perfect texture. Adjust sweetness as desired.

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