This post may contain affiliate links. Please read our disclosure policy.
These homemade Tiramisu Truffles are creamy, espresso-infused, and coated in chocolate and cocoa for that classic tiramisu finish – in bite-sized form.
If you love tiramisu as much as I do, you’ll appreciate how these truffles capture that rich mascarpone and coffee flavor in a smooth white chocolate ganache.
They feel elegant and indulgent, yet the process is surprisingly simple.
Table of Contents
Why You’ll Love These
- Deep coffee flavor
- Creamy mascarpone texture
- No baking required
- Elegant enough for gifting
- Perfect for Valentine’s Day, holidays, or dinner parties
This is a grown-up truffle – smooth, balanced, and refined.
What Makes Them Taste Like Tiramisu?
- Mascarpone cheese → signature creamy richness
- Instant coffee or espresso powder → bold espresso flavor
- Marsala wine → subtle depth (optional but recommended)
- Cocoa coating → classic tiramisu finish
- Pinch of salt → balances the sweetness of white chocolate
Everything you love about tiramisu, just simplified.
Ingredient Notes
White chocolate
Use good quality white chocolate for best flavor and texture. Regular white chocolate chips work, but may take slightly longer to melt.
Mascarpone
Must be at room temperature (but not melted) for smooth blending.
Marsala wine
Adds authentic tiramisu depth.
Substitutes: sweet sherry, vermouth, coffee liqueur, or ½ teaspoon vanilla extract.
Instant coffee or espresso powder
Espresso powder gives a slightly deeper flavor. Either works well.
Salt
A tiny pinch enhances balance and prevents the truffles from tasting overly sweet.
How to Make Tiramisu Truffles
- Melt white chocolate over a double boiler until smooth. Set aside and let cool until just lukewarm.
- Dissolve ½ teaspoon instant coffee (or espresso powder) in Marsala wine.
- Once chocolate has cooled slightly, gently fold in mascarpone using a rubber spatula until mostly smooth.
- Add the coffee mixture, remaining coffee, and a small pinch of salt. Stir until combined.
- Cover and refrigerate at least 6 hours, preferably overnight, until firm.
- Grate milk chocolate and toss with Dutch-processed cocoa powder.
- Using a small cookie scoop, scoop portions and quickly roll into balls with cool hands.
- Roll each truffle in the chocolate-cocoa mixture.
- Refrigerate until ready to serve.
Store in an airtight container in the refrigerator for up to 1 week.
Pro Tips for Perfect Truffles
- If mixture softens, return to fridge for 15-20 minutes.
- Chill overnight for easiest rolling.
- Keep hands cool to prevent melting.
- Work quickly when shaping.
FAQs
Yes. Replace Marsala wine with ½ teaspoon vanilla extract or 1 teaspoon strong brewed espresso.
It hasn’t chilled long enough. Refrigerate at least 6 hours or overnight before shaping.
Yes. Freeze in an airtight container for up to 1 month. Thaw in the refrigerator.
You can, but the flavor will be less traditional. White chocolate keeps the creamy tiramisu profile and balances the espresso.
Tiramisu Truffles
Ingredients
- 10 oz 280 g good quality white chocolate, finely chopped
- ½ cup 120 g mascarpone cheese, room temperature
- 2 teaspoons Marsala wine, or sweet sherry / coffee liqueur
- 1 teaspoon instant espresso powder or instant coffee, divided
- Pinch of fine sea salt
- 1 oz 30 g milk chocolate, finely grated
- ½ teaspoon Dutch-processed cocoa powder
- Optional: mini paper cups for serving
Instructions
- Melt the white chocolate over a double boiler until smooth. Remove from heat and let cool until just lukewarm.
- In a small bowl, dissolve ½ teaspoon of the espresso powder in the Marsala wine.
- Gently fold mascarpone into the cooled white chocolate using a rubber spatula until mostly smooth.
- Stir in the dissolved espresso mixture, remaining espresso powder, and a small pinch of salt. Mix until fully combined.
- Cover and refrigerate for at least 6 hours, preferably overnight, until firm enough to scoop.
- In a small bowl, combine grated milk chocolate and cocoa powder.
- Using a small cookie scoop, portion the mixture and quickly roll into balls with cool hands.
- Roll each truffle in the chocolate-cocoa mixture to coat.
- Store refrigerated in an airtight container for up to 7 days.
Notes
- Use high-quality white chocolate for best flavor and texture.
- Espresso powder gives a deeper flavor than regular instant coffee.
- If omitting alcohol, replace Marsala with ½ teaspoon vanilla extract.
- Chill thoroughly before shaping to prevent sticking.
- For best texture, let truffles sit at room temperature for 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Tiramisu Recipes
I don’t like the taste of wine etc.. Could I sub more coffee?
Hi, I have not tried the recipe with more coffee, but you can try it or just leave the wine out.
Ok thank you so much!!
Kristin, I was thinking that you mix some instant coffee with water so it equals 2 tbsp, or even use regular coffee. Let me know how it turns. Thanks!
Oh my .. I cannot wait to get these in my mouth!!!
I just have one question before I get started .. why use those other wines and not rum?
Hi Catherine, I used a recipe from a book and this is why I used wine, but I’m pretty sure rum will work, too! Let me know if you try them!