Truffles are up there with the most decadent one-bite desserts on the planet. Fudgy, chocolaty and intensely flavorful, how to beat a mouthful of chocolate?
Well, let’s do the same thing with tiramisu, the most famous Italian coffee-flavored dessert! Can it be done? Of course! And it’s easier than you think.
Here is how you make easy, deliciously cream coffee tiramisu truffles!
To make tiramisu truffles, you must use the classic ingredients of the Italian layered cake, meaning mascarpone, coffee, sugar and cocoa powder.
The only element we’re leaving out of the recipe is the fluffy ladyfinger biscuits. You can’t have it all, right? Besides, there’s no place for biscuits in the realm of truffles.
So, to make tiramisu truffles, you must first create a ganache, meaning combining melted chocolate and cream and then mixing them with the creamy mascarpone and some extra sugar. What you get is a fairly firm dough that, after refrigerated, you can shape with your hands.
And here’s a tip. People making truffles for the first time often make theirs either too large or too small. You must get them right. You must be able to bite into them to expose their fudgy core while still being able to hold them between your fingers.
Finally, we’re rolling the truffles in cocoa powder, but you can get creative in this step. Use chocolate chips, shaved chocolate, nuts or even granulated coconut if that’s your cup of tea.
Here’s a common question about truffles. How to store them if you have some leftovers or made them for a later date?
The answer is simple. Store them in the fridge for up to two weeks without their final coating. Fresh cream and mascarpone have short shelf lives, though, so don’t forget about those truffles in the fridge!
You can freeze the truffles, too, again without the cocoa dusting. You can always dust them before serving; just make sure you let them defrost for at least an hour in the fridge before enjoying.
Serve these tiramisu truffles with a steaming espresso or a cold glass of milk and take your time to enjoy all the nuanced tiramisu flavors in each bite. These are treats to savor slowly in good company.
In a small saucepan over a low flame, warm up the heavy cream and tip in the chocolate. Stir until melted.
Remove from heat and fold in the mascarpone, instant coffee and sugar. Mix until dissolved.
Refrigerate the mixture for two hours.
Remove from the fridge and form balls with your hands. Roll the truffles in the cocoa powder and serve.