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Irresistible Tiramisu Truffles That Will Melt Your Heart

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Learn how to make delicious Irresistible Tiramisu Truffles. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 cup mascarpone cheese, softened (substitute with cream cheese for a tangier bite)
  • 1/2 cup strong brewed coffee, cooled (espresso works beautifully here)
  • 2 tablespoons coffee liqueur, such as Kahlúa (optional, but adds depth)
  • 1 cup finely crushed ladyfinger cookies or vanilla wafers
  • 1 cup semi-sweet chocolate chips or chopped dark chocolate
  • 2 tablespoons unsweetened cocoa powder, for dusting
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt

Substitutions are a part of cooking from the heart, just like Mama Lu taught me. If you don’t have ladyfingers, vanilla wafers or even a sturdy biscotti broken into crumbs will work just fine. And if mascarpone is hard to find, cream cheese with a splash of heavy cream can mimic that silky texture.

Instructions

  1. Start by brewing your coffee strong and letting it cool completely. I like to make mine fresh each time, but leftover coffee from the morning pot works just as well.
  2. In a medium bowl, gently beat the mascarpone cheese until smooth. Add the powdered sugar, vanilla extract, and a pinch of salt. Mix until creamy and combined. This is where patience pays off — take a moment to appreciate the texture, like Mama Lu did with her biscuit dough.
  3. Pour the cooled coffee and coffee liqueur into another shallow bowl. Quickly dip the ladyfinger crumbs into the coffee mixture, just long enough to moisten but not soggy. If you’re using vanilla wafers or biscotti, break them into fine crumbs first.
  4. Fold the soaked crumbs into the mascarpone mixture gently, ensuring an even distribution. The goal is a thick, moldable mixture that holds together but still feels light.
  5. Cover the bowl with plastic wrap or a clean towel and chill in the refrigerator for about 1 hour. This step helps the flavors meld — much like letting a pot roast simmer low and slow on Sunday afternoons.
  6. Once chilled, scoop the mixture by tablespoonfuls and roll into balls with your hands. Don’t worry about perfection here; rustic is beautiful and authentic.
  7. Melt the chocolate chips in a heatproof bowl over simmering water or in short bursts in the microwave, stirring frequently to prevent burning.
  8. Dip each truffle into the melted chocolate, using a fork to lift and allow excess chocolate to drip off. Place the coated truffles on parchment paper to set.
  9. Once the chocolate hardens (about 30 minutes in the fridge), dust the truffles lightly with cocoa powder for that classic tiramisu finish.
  10. Serve immediately, or store as detailed below. If you’re like me, you’ll find yourself sneaking a few while no one’s looking.

Find it online: https://claracooking.com/irresistible-tiramisu-truffles/