Tiramisu truffles are a wonderful blend of tiramisu flavors in a delicious bite. The no bake recipe only uses six ingredients!
This post was originally published April 2016. It was last updated September 2020.
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.
Why this recipe works: The recipe uses all the ingredients that is found in classic tiramisu dessert. There is no baking required, which means this recipe is simple! You can also easily freeze the truffles for later.
Step by step instructions
- Make the truffle dough: Crush the lady fingers into fine crumbs. Add sugar, mascarpone and espresso. Mix until combined with an electric mixer or by hand. Chill the dough to help firm it up, about 45 minutes.
- Form the truffles: Scoop a tablespoon of dough and roll into a ball. Place on parchment lined baking sheet. Place truffles in the freezer while melting the chocolate
- Melt the chocolate: Place chocolate in a microwave safe bowl and heat for 90 seconds on 50% power level, stopping to stir every 20 seconds. Stir in espresso if using.
- Dip the truffles: Use two forks to dip truffles into the melted chocolate. Place on parchment lined baking sheet and immediately sprinkle with extra crushed lady fingers.
Tips for dipping truffles in chocolate
There are a few tricks to getting perfectly round chocolate covered truffles. My first tip is to freeze the truffles for 10 minutes before dipping them in chocolate. This will help them maintain their shape when dipped into the warm chocolate. You will want chocolate that is evenly melted and smooth. I also suggest reading my tips on how to melt chocolate (post here).
When it’s time to dip the truffles in chocolate, use two forks or dipping tools to lower to truffle into the chocolate. Then lift it up and gently tap the fork on the edge of the bowl to let excess chocolate to drip off.
More truffle recipes
Truffles are the best no bake treats! Oreo truffles are a classic and couldn’t be easier to make. I always make birthday cake truffles when it’s someone’s birthday. Sugar cookie truffles and pumpkin truffles are two popular recipes around the holidays as are chocolate peppermint truffles!
Frequently Asked Questions
How to store truffles: Place truffles in an airtight container and store in the refrigerator for up to 1 week.
How to freeze truffles: Place truffles in an airtight container with parchment paper between layers. Freeze for up to 3 months.
Can I use cream cheese instead of mascarpone? Yes, cream cheese will work just as well. However, mascarpone is more authentic.
Can I make the dough ahead of time? Yes, cover the truffle dough and store it in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Tiramisu truffles are like tiramisu in one bite! They are soft and sweet with a subtle espresso flavor. I love packing these up for holiday gifts or to bring to a girl’s night in. What occasion are you making tiramisu truffles for? Let me see by tagging at @ifyougiveablondeakitchen on social media!
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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.