Want a finger friendly version of tiramisu? Try tiramisu truffles! Perfect for portion control, and you don’t need a spoon!Adapted from If you give a blonde a kitchen
Keyword: Boozy Food, Candy, Candy Making, Dark Chocolate, Dark Chocolate Truffles, No Bake Desserts, No-Bake, Truffles
Author: Tammy Spencer, Scotch & Scones
stand mixer with paddle attachment or hand mixer
half sheet baking pan
Silpat or parchment paper
small cookie scoop
24ladyfingers (1 package, 12 oz, 336g)
2/3cupmascarpone cheese (5-1/4 oz, 150g), room temperature
3Tbspespresso and/or coffee liqueur, see Recipe Notes
12ozdark or semi-sweet chocolate (2 cups, 336g), chopped
2tspespresso powder, optional (see Recipe Notes)
In a food processor, blend ladyfingers, half the package at a time, until you have fine crumbs. Set aside 2 tablespoons to sprinkle on the truffles later. Transfer the remaining crumbs to the bowl of a stand mixer. Add the sugar and whisk until combined.
Using a stand mixer fitted with a paddle attachment (or a hand mixer), add the mascarpone cheese to the bowl and mix until fully incorporated. Add the espresso and/or liqueur one tablespoon at a time until the texture is like a soft cookie dough. Transfer the mixture to a sealed container and chill for 45 minutes (or overnight).
Line a half sheet baking pan with Silpat or parchment paper. Remove the mixture from the fridge. Using a small cookie scoop, shape the mixture into 36 (1-inch) balls and place them on the prepared baking sheet. Freeze for 10 minutes.
Melt and temper the chocolate and stir in the espresso powder (if using). Dip a cold tiramisu truffle into the melted chocolate using a dipping tool and transfer it back to the baking sheet. Sprinkle the truffle with the crushed lady fingers you set aside earlier. Repeat for the remaining truffles.
Place the baking sheet in the fridge for 15 minutes to allow the chocolate to harden.
Store tiramisu truffles in an airtight container in the fridge. Truffles last about a week and should be refrigerated. Bring them to room temperature before serving.
For the ladyfingers, you want the crunchy kind, not the soft ones. Two brands are Stella D'Oro Margherite or Goya. Cream cheese (3/4 cup, 6 oz, 170g) can be substituted for mascarpone, if desiredYou can use strong coffee or coffee liqueur (like Kahlua) in place of espresso.I went with 2 Tbsp Kahlua and 1 Tbsp espresso (thinking the Kahlua would be too strong), but the coffee flavor was muted. Next time I’ll skip the espresso and go with 3 Tbsp Kahlua, then add espresso to the melted chocolate. That way the coffee flavor will really be present.You can freeze the un-dipped balls of dough in a closed container or ziplock bag for up to two weeks.Did you make this recipe? Please share your pictures with the world on your social media outlets, tag me at @scotch_scones (on Instagram, Pinterest, and Twitter) or @scotchandsconesblog (on Facebook), and use the hashtag #scotchandsconesblog. I can’t wait to see your creations!
No Bake Tiramisu Truffles https://scotchandscones.com/tiramisu-truffles/ July 27, 2018