Tiramisu Truffles

 Ingredients

1 1/2 cups ladyfinger crumbs (about 12–14 ladyfingers, crushed)

1/2 cup mascarpone cheese, softened

1/4 cup powdered sugar

2 tbsp brewed espresso or strong coffee (cooled)

1 tsp vanilla extract

1/4 tsp salt

1/2 cup semi-sweet or dark chocolate, melted (optional, for coating)

2 tbsp cocoa powder (optional, for dusting)

 

Preparations

In a large bowl, combine ladyfinger crumbs, mascarpone cheese, powdered sugar, espresso, vanilla extract, and salt. Mix until everything is fully incorporated and the dough is smooth.

Scoop out small portions and roll into 1-inch balls using your hands. Place on a parchment-lined baking sheet.

Refrigerate the truffles for at least 30 minutes to firm up.

Once chilled, either dip the truffles in melted chocolate and let set, or dust them lightly with cocoa powder for a classic finish.

Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge.

Notes

 Alternative Coatings: Roll truffles in crushed nuts, sprinkles, or powdered sugar for variation.

 

Make-Ahead: Truffles can be made up to 3 days in advance and stored chilled.

 

 

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