Tiramisu truffles are a wonderful blend of tiramisu flavors (think Italian biscuits, espresso and chocolate) in a delicious bite. The no bake recipe only uses six ingredients!
The no bake trend is alive and well my friends. I have been on a kick for quite some time and my latest creation is tiramisu truffles. They are everything you expect from the Italian dessert wrapped up into a bite-sized truffle. There’s a bit of espresso, mascarpone and chocolate.
While doing my research for the recipe I came across a lot of recipes, but none of them seemed that authentic (they were using cream cheese, vanilla wafers and white chocolate). I wanted my truffles to be as true to the Italian dessert as possible, all while being a bite-sized treat. So I took the ingredients—lady fingers, sugar, mascarpone cheese, espresso and chocolate—and got to work.
I guess in theory making no-bake truffles is kind of like mushing all the ingredients together and praying it tastes good. To my delight (and yours) it does taste delicious.
The key is to make sure the lady fingers absorb the flavors, like they do in tiramisu. In this recipe it’s easier for them to do so because the spongelike biscuits are crushed in a food processor then mixed with mascarpone and espresso.
Another key to success in this tiramisu truffle recipe is letting the mixture sit in the fridge for 45 minutes to an hour (honestly, you can leave it in there overnight, just make sure it is soft enough to scoop when you take it out of the fridge). During this time, all the flavors get to know each other and really bring out the true flavors of tiramisu.
Once that has taken place, you roll the mixture into 1-inch balls, place them in the freezer for 10 minutes to harden up, and dip them in chocolate. That shell protects the tiramisu mixture inside and seals in the flavor.
Once bitten into, well, let’s just say you’re in for a treat.
Tools to make tiramisu truffles:
No Bake Tiramisu Truffles
- 24 ladyfingers 12 oz or 1 package¹
- 2 tablespoons sugar
- 2/3 cup mascarpone cheese room temperature²
- 2-3 tablespoons espresso³
- 2 cups (12 ounces) semi-sweet chocolate
- 2 teaspoons espresso powder optional
- In a food processor, blend lady fingers until you have fine crumbs. Set aside 2 tablespoons to sprinkle on the truffles later. Transfer the remaining crumbs to a bowl. Add the sugar and whisk until combined.
- Using a hand mixer (or stand mixer) add the mascarpone cheese to the bowl and mix until fully incorporated. Add the espresso one tablespoon at a time. You do not want a goopy consistency. It should be similar to a soft cookie dough. Transfer the mixture to a tupperware container and place in the fridge for 45 minutes to an hour.
- Line a baking sheet with wax paper or parchment paper. Remove the mixture from the fridge (it should be firmer now). Start to shape the mixture into 36 (1-inch) balls and place them on the prepared baking sheet. Freeze for 10 minutes.
- Melt the chocolate (see tips here) and stir in the espresso powder. Dip a cold tiramisu truffle into the melted chocolate and transfer it back to the baking sheet. (I use these dipping tools) 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 a 5 to 10 minutes for the chocolate to harden. Store tiramisu truffles in an airtight container in the fridge.
² Cream cheese (3/4 cup or 6 ounces) can be substituted for mascarpone.
³ Strong coffee or coffee liquor can be used in place of espresso. Balls of dough can be frozen in a closed container (or covered cookie sheet) for up to two weeks.
Truffles last about a week and should be refrigerated. You can bring them to room temperature before serving if preferred.