Valentine ’s Day is just around the corner, so here is a quick recipe for you to try out! Tiramisu truffles are a wonderful blend of Italian biscuits, coffee and chocolate all in one delicious bite. These truffles taste best when served the next day after making it, which allows the Savoiardi (ladyfinger biscuits) to absorb all the flavours and really bring out the true taste of tiramisu.
No-Bake Tiramisu Truffles
(Adapted from here)
24 Savoiardi / Ladyfinger Biscuits (12 oz or 1 packet)
2 tbsp Sugar
2/3 cup mascarpone cheese, room temperature
1 tbsp instant coffee powder
2-3 tbsp Rum / coffee liquor
2 cups (12 ounces) semi-sweet chocolate
1 tsp instant coffee powder (optional)
- In a food processor, blend Savoiardi (ladyfinger biscuits) until you have fine crumbs. Set aside 2 tablespoons to sprinkle on the truffles later.
- Add the sugar and 1 tbsp coffee powder and whisk until combined.
- In to this add the mascarpone cheese and mix until fully incorporated.
- Add the rum or coffee liquor one tablespoon at a time. You need to get a the dough similar to a soft cookie dough. Transfer the mixture to a 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 over a double boiler and stir in the coffee powder (The chocolate should be completely smooth and velvety).
- Dip a cold tiramisu truffle into the melted chocolate 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 a 5 to 10 minutes for the chocolate to harden. Store tiramisu truffles in an airtight container in the fridge.
- You can bring them to room temperature before serving if preferred.