Tiramisu Truffles
Tiramisu truffles are a wonderful blend of tiramisu flavors 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.
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 authentic 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!
Get the Recipe: No Bake Tiramisu Truffles
Ingredients
- 24 ladyfingers, 12 oz or 1 package¹
- 2 tablespoons sugar
- ⅔ cup mascarpone cheese, room temperature²
- 2-3 tablespoons espresso³
- 2 cups (12 ounces) semi-sweet chocolate
- 2 teaspoons espresso powder, optional
Instructions
- 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.
Notes
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.
54 Comments on “Tiramisu Truffles”
Such cute little truffles & I love that they are bite-sized and no bake. Definitely would love to devour a couple now Xx
Thanks, Thalia! My favorite desserts are bite-sized—it means you can have more than one!
Oh my gosh – this is brilliant!! I love tiramisu, but for some reason it’s one of those desserts that I’d rather have a few bites than a whole piece, so this is perfect for me. Pinning this for future reference!
Thanks, Mara! Yes, a really good tiramisu is so delicious, but incredibly delicious. These bites are the perfect size! Thanks for pinning!
I love Tiramisu and the truffles look yum! Would surely love to try this at home…maybe then I will be able to stop after a couple 😉 thanks for sharing.
Hahha yes, stopping after a couple is an accomplishment. They’re just so good! Definitely worth trying 🙂
I love the flavor combinations you have going on here. Who doesn’t love truffles? Thanks so much for sharing your recipe with us t at Funtastic Friday.
Thanks, Sherry! So happy to be part of the link up 🙂
My husband is going to LOVE these!!! Do you know how long they would keep in the fridge for? Thanks 😉
Hi Sali! These will keep in the fridge for about a week, but are best when consumed within three to four days. He will love them!
Is there any substitute for the mascarpone cheese?
Hi Caia – you can substitute 3/4 cup (6 ounces) cream cheese for mascarpone.
2/3 block of cream cheese.
they really look amazing!! one question: could i place the mixture into the fridge overnight instead of for 1 hour?? or would it harden too much?
Hi Barbara! The mixture will firm up quite a bit if it’s in the fridge overnight. If you choose to do that, I would let the mixture sit at room temp until it reaches a scoopable consistency. Good luck!
Thanks for the advice, I didn’t leave it overnight in the end. Just made them, they’re amazing!!!!!!!! Thanks so much for the recipe 🙂
Yay! So happy to hear that, Barbara. Enjoy!
These are so good!!! I made some this past week. Instead of using semisweet chocolate for the coating/shell, I used white chocolate and some Bailey’s Irish Cream. They turned out so good 🙂
Looks delish! What brand of lady fingers did you use? I couldn’t find them in my local grocer. Thanks!
Hi Kathy! I used Stella D’Oro Vanilla Margherite Cookies. I found them at my local grocery store in the cookie aisle. You can also find them on Amazon (affiliate link –> http://amzn.to/2bw64Ad ).
Thanks! Can I do half the recipe with the same results? Also can I freeze for later? Looks yummy!
Hi Layah! Good question. The balls of dough can be frozen in a closed container (or covered cookie sheet) for up to two weeks. Before dipping in melted chocolate, let me them defrost slightly by transferring them to the refrigerator. You can also freeze the tiramisu truffles once they are covered in chocolate. They will keep for up to three weeks.
You talk about expresso powder being added to the mascarpone. Then the recipe talks about adding expresso to the chocolate. How much expresso powder gets added to the chocolate? How much to the mascarpone?
Hi Marji, Thank you for pointing that out. The truffle dough has 2-3 tablespoons espresso (liquid) in it while the chocolate coating has 2 teaspoons espresso powder in it.
These look so good. I’m an amateur in the kitchen but I’m gonna try this. What did you use to dip the balls in the chocolate?
Hi Ruby! You can use a fork to dip the balls and gently tap on the side of the bowl to let access drip off. Or you can get dipping tools on Amazon ( affiliate link –> http://amzn.to/2e9DO6g)
Hi there! Can you give me a sense of the weight or volume of ladyfinger crumbs that you use in the recipe? I saw your link to the Stella D’oro cookies. Did you use a full 12-oz package for one recipe?
Hi Ann, to be honest I don’t remember how much 24 lady fingers crushed turned out to be. I remember using only one package of the Stella D’Oro ladyfingers though. I’ll have to make them again and update the recipe with the appropriate measurements!
What type of strong coffee and/or coffee liquor would recommend in place of espresso?
Hi Lisa – If you make coffee at home, just make it extra strong and set aside 2-3 tabespoons for the recipe. A dark roast will do just fine. If you choose to use coffee liquor, I suggest using Kahlua. Enjoy!
Thank you! 🙂
Which strong coffee or coffee liquor would you recommend :)?
My favorite dessert is Tiramisu. I can’t wait to try these. Are your lady fingers the soft cakey kind or Savordi (the crunch kind)
Hi Bonnie – The lady fingers I used are the Stella D’Oro brand. They’re crunchy!
Is there another type of ladyfinger that works if you can’t find the Stella D’Oro cookies? There are two other types I’ve found. One is a soft, sponge cake-like ladyfinger and the other is a crunchy one with a sugar coating on top. Thanks in advance, as I”d love to make these for holiday gifts.
Hi Marlene – The lady fingers I used are crunchy so I would use that brand. When you blend the lady fingers in the food processor, be sure to get them to fine crumbs. Enjoy!
Made these tonight to give for christmas gifts! Loved how they weren’t super sweet like cake balls! Perfectly balanced, next time I would use a full Tbsp coffee liqueur and the rest espresso! Loved the crumbs on top! I got 24 truffles, used Ghirardelli chocolate, BelGioso Mascarpone, and Savioardi (sp) crunchy ladyfingers! Thanks for sharing this great recipe!
What is the servings size and calories?
Hi Denise – The serving size is one truffle and there is roughly 120 calories per truffle. This is a very rough estimate as each truffle may vary in size and ingredients may vary in calories as well.
Hi could you tell me how many truffles his recipe yields? Thanks!
Hi Erin – This recipe yields about 36 truffles.
What is shelf life on these truffles. Do they need to refrigerated
Hi Linda – The truffles last about a week and should be refrigerated. You can bring them to room temperature before serving if you prefer.
As we do not know this biscuits in italy, do you have a sgesstion to substitute them, shortbread, graham???
Hi Sanja, I came across lady fingers when I lived in Italy. If you cannot find them, I suggest using shortbread instead.
Hi,I made this today and they were great as expected,although my husband said they were a little sweet…to be fair I used regular milk chocolate…what semi sweet chocolate would you recommend? 50% cocoa or dark chocolate??
Hi Zahara! Yes the milk chocolate will make these truffles rather sweet. I suggest a semisweet chocolate, which usually has a cocoa content of about 60%.
Tiramisu truffles…. A-MAZ-ING!! The recipe was perfect first time around, which is rare with online recipes. I’ll be making them AGAIN today…for my mother-in-law… That’s how good they are!!
I love the look of this recipe. Do you think you could substitute graham crackers for the ladyfingers, and lemon juice and milk for the espresso, and turn them into lemon cheesecake balls? And cover them in white chocolate?
Hi Tammi – Yes, you could make those substitutions. I suggest adding lemon zest for extra lemon flavor. Refrigerate the balls since they contain milk!
Can I add kahlua to this recipe.
Yes, you can replace one tablespoon espresso with one tablespoon kahlua. Be careful not to add too much liquid because then the truffles won’t hold their shape.
If freezing,should they be covered in chocolate or wait to dip before serving?
You can freeze the truffles after dipping in chocolate. I suggest placing wax paper or parchment paper between layers so they don’t stick!