Homemade Tiramisu Truffles – very simple to make with irresistible coffee flavor and creamy texture. Tossed in shredded milk chocolate and cocoa powder.
I OFFICIALLY apologize for the recent overload with tiramisu recipes! I’ve decided to put together a fun roundup with tiramisu inspired recipes and the last one will be posted tomorrow. If you, my dear readers have any recipes, you’d like me to feature in the roundup, please leave a comment on this post!
With Valentine’s Day around the corner, I think it is time for another Tiramisu recipe. And because I love truffles, I decided to go ahead and make some Tiramisu Truffles.
You won’t believe how easy these are. And they have an amazing coffee/tiramisu flavor. They are sweet, creamy and delicious. And you only need a few ingredients. If you are a fan of this popular Italian dessert (tiramisu) you’ll love this chocolate truffles.
I am trying to eat and stay healthy, but I just can’t resist these truffles. As much as I love making date sweetened healthy truffles, I must confess, I love the taste of these mini bon bons.
Wrap them up and these tiramisu truffles will make a great gift for a loved one or a friend.
The original recipe calls for the use of couverture white chocolate, which is basically a high quality chocolate with has a higher content of cocoa butter. The higher percentage of cocoa butter combined with proper tempering gives chocolate a firmer “snap”, when broken and mellow flavor.
The first time I made these a while ago, I used a higher quality white chocolate, this time I did not have any.
I decided to try and use Nestle Tollhouse’s Premier White Chocolate Morsels and see if it works. They are widely available and taste pretty good. And these morsels worked perfectly for this truffle recipe. The only thing I’ve noticed, when using Nestle’s white chocolate morsels is that they take a few extra minutes to melt.
Ghirardelli also offers a good quality melting white chocolate, but I did not find it at the store I went to.
Mascarpone cheese is used for these truffles and while I thought to substitute it with something, I think it is best to use Mascarpone, due to the extra creaminess it brings to the truffles. It needs to be at room temperature and I recommend using a rubber spatula when mixing it with the chocolate.
The instant coffee creates a nice and refreshing coffee flavor. Half of it is dissolved in marsala wine and half is added to the mixture later. If you are not a fan of marsala wine, I’ve included some substitutes for it in the recipe notes.
I’ve also got a few tips for you, when rolling out the truffles:
Make sure your truffle mixture is properly chilled, for at least 6 hours or preferably overnight.
I like to use a metal measuring spoon (or small cookie scoop) to scoop out truffles with the same size.
Your hands need to be cold, to easily mix the truffles.Heat from your hands, makes truffles stick and you’ll have a hard time to make them smooth.
I hope the Tiramisu lovers out there like this recipe. Let me know!
Thanks for reading CookingLSL! To stay up on what’s going on in my kitchen, you can follow me on: Pinterest, Instagram, Twitter, Facebook, Google+ and sign up for e-mail updates, to receive more recipes and a copy of my FREE e-cookbook 15+ Most Popular Recipes On CookingLSL.
- 10 oz white chocolate morsels (couverture chocolate recommended, but regular will work)
- 1/2 cup mascarpone cheese (at room temperature, but not melted)
- 2 tsp Marsala wine (sherry, vermouth or other sweet liquor would work)
- 1 tsp instant coffee ( I used Nescafe) divided
- 1 oz milk chocolate block
- 1/2 tsp Dutch processed cocoa powder
- paper cups , optional
- Melt white chocolate in a double boiler until smooth. Set a side to let it cool until just lukewarm.
- Dissolve1/2 tsp of the instant espresso in Marsala wine.
- After the chocolate has cooled, add in mascarpone cheese and using a rubber spatula mix until smooth. (there might be some tiny lumps, which is ok).
- Add the espresso and marsala mixture and stir. Add in the remaining instant espresso. Cover and refrigerate overnight.
- Grate the block of milk chocolate. Toss shavings in Dutch processed cocoa powder.
- Using a metal round measuring spoon or a small cookie scoop, scoop out balls from the tiramisu ganache and roll very quickly with your cold hands.
- Roll truffles in chocolate shavings.
- Consume immediately or refrigerate in an airtight container for up to 1 week.
More Tiramisu Recipes