How to Make Tiramisu Truffles
Step 1
Place the ladyfingers in a plastic bag and use a rolling pin to crush them into fine crumbs.
In a small bowl, combine the instant coffee with hot water. Stir well to dissolve the coffee.
Add the crushed ladyfingers to the bowl with the coffee.
Next, add the powdered sugar and mascarpone, and mix everything together with a spatula until well combined. The mixture should be thick and cohesive.
Step 2
Use a spoon to scoop out the mixture and roll it into small balls. Once shaped, transfer the truffles to the freezer and let them chill for at least 30 minutes.
In a small bowl, combine milk chocolate, dark chocolate, and vegetable oil.
Melt the mixture in the microwave for 2 minutes. Stir to combine until smooth and glossy.
Step 3
Dip each truffle into the melted chocolate, ensuring it’s fully coated.
Once coated, roll the truffle in chopped hazelnuts for added crunch and flavor.
Place the truffles on a tray lined with parchment paper.
Let them dry completely at room temperature or refrigerate for faster setting.
Step 4
Once the truffles are set, arrange them on a serving plate.
Serve immediately or store in an airtight container until ready to enjoy!
Cooking Tips
For a stronger coffee flavor, use espresso instead of instant coffee.
If you prefer a dark chocolate coating, feel free to adjust the ratio of milk to dark chocolate in the melting step.
Add a dusting of cocoa powder or chocolate shavings on top for extra elegance.
Keep the truffles refrigerated to maintain their shape and freshness.
How to Store
Store the tiramisu truffles in an airtight container in the refrigerator for up to 1 week.
How to Freeze
Freeze the uncoated truffles in a single layer, then transfer them to a freezer bag for up to 1 month. Thaw them in the fridge before coating with chocolate.
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