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No Bake Tiramisu Truffles Recipe

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4.4 from 9 reviews

These No Bake Tiramisu Truffles are delightful bite-sized treats combining the classic flavors of tiramisu with a convenient and easy-to-make truffle form. Made with ladyfingers, mascarpone cheese, espresso, and coated in rich semi-sweet chocolate, these truffles are perfect for dessert lovers looking for a no-bake option that delivers creamy, coffee-infused indulgence in every bite.

Ingredients

Base Ingredients

  • 24 ladyfingers (12 oz or 1 package)
  • 2 tablespoons sugar
  • 2/3 cup mascarpone cheese (room temperature)
  • 2-3 tablespoons espresso

Coating Ingredients

  • 2 cups (12 ounces) semi-sweet chocolate
  • 2 teaspoons espresso powder (optional)

Instructions

  1. Prepare Ladyfinger Crumbs: In a food processor, blend the ladyfingers until they become fine crumbs. Reserve 2 tablespoons of these crumbs to sprinkle over the truffles later, then transfer the remaining crumbs into a mixing bowl.
  2. Mix Base Ingredients: Add the sugar to the ladyfinger crumbs and whisk together until combined. Using a hand mixer or stand mixer, add the mascarpone cheese to the bowl and mix until fully incorporated. Gradually add the espresso one tablespoon at a time, mixing until the mixture reaches a soft cookie dough-like consistency—not too wet or goopy.
  3. Chill the Mixture: Transfer the mixture into a Tupperware container and refrigerate for 45 minutes to an hour to allow it to firm up for easier shaping.
  4. Shape the Truffles: Line a baking sheet with wax or parchment paper. Remove the chilled mixture from the fridge and shape it into 36 approximately 1-inch diameter balls. Place the formed truffles on the prepared baking sheet and freeze them for 10 minutes to help set.
  5. Melt Chocolate Coating: Melt the semi-sweet chocolate and stir in the espresso powder if using. Ensure the chocolate is smooth and ready for dipping.
  6. Dip and Decorate: Using dipping tools or a fork, dip each chilled truffle into the melted chocolate, covering it completely. Place the coated truffle back on the baking sheet and immediately sprinkle with the reserved crushed ladyfinger crumbs. Repeat until all truffles are coated and decorated.
  7. Set the Chocolate: Place the baking sheet in the refrigerator for 5 to 10 minutes to allow the chocolate coating to harden.
  8. Storage: Store the tiramisu truffles in an airtight container in the refrigerator until ready to serve to maintain freshness and texture.

Notes

  • For best flavor, use freshly brewed espresso or high-quality instant espresso.
  • Mascarpone cheese should be at room temperature for easy mixing and smooth texture.
  • If you don't have a food processor, crush ladyfingers by placing them in a zip-lock bag and gently pounding them with a rolling pin.
  • Use dipping tools or forks to handle the truffles during chocolate coating for a smooth finish.
  • Truffles can be stored refrigerated for up to 5 days.
  • Optional espresso powder boosts the coffee flavor in the chocolate coating but can be omitted if preferred.

Find it online: https://recipeplenty.com/no-bake-tiramisu-truffles-recipe/