No Bake Tiramisu Truffles
User Reviews
5
No Bake Tiramisu Truffles
Description
This recipe begins by pulsing savoiardi cookies with sugar in a food processor until crushed, then mixing in mascarpone, cream, and strong coffee incrementally to form a thick dough. After chilling the dough for several hours, it is rolled into golf ball-sized spheres and briefly frozen to help maintain shape during coating. The chocolate coating is prepared by melting dark and milk chocolates together over a double boiler, then cooled slightly for dipping.
Each dough ball is skewered with a toothpick and dipped into the melted chocolate, then placed on parchment to set. Decorations such as chocolate curls are added while the coating is still wet before hardening. Cocoa powder is used for a finishing dusting. The resulting tiramisu truffles are smooth, creamy inside, with a crisp chocolate shell and coffee undertone reminiscent of the classic dessert.
These truffles should be stored in an airtight container in the refrigerator due to the mascarpone and cream, retaining freshness for one to two weeks. They can also be frozen after initially setting on a tray, layered with parchment paper in a freezer-safe container, and kept for up to six months. This makes them a convenient make-ahead dessert option.
Ingredients
TIRAMISU DOUGH
- 12 savoiardi cookies lady fingers, crushed
- ½ tablespoon sugar
- ¼ cup mascarpone
- 1 tablespoon cream heavy, whole or whipping cream at least 30% fat
- 1 ½ - 2 tablespoons coffee strong
EXTRAS
- 3 ounces dark chocolate good quality
- 3 ounces milk chocolate good quality
- 2-3 tablespoons cocoa powder for sprinkling
- ¼ cup Chocolate curls for decorating
Instructions
TIRAMISU DOUGH
- In a food processor add the Savoiardi Cookies and the sugar and pulse until completely crushed, then add the mascarpone and the cream, combine. Add the coffee a little at a time and combine, start with 1 tablespoon until the dough sticks together. The dough will be thick.
- Place the dough in a glass bowl, cover with plastic and refrigerate 3-4 hours.
- Remove from the fridge and roll the dough into golf ball size balls (or slightly smaller if desired). Freeze for approximately 15-20 minutes.
- While they are in the freezer, melt the chocolate, place half the chocolate in a bowl over a pot of boiling water, stir until melted, remove from heat then add the remaining chocolate stirring until smooth, let cool slightly.
- Remove from the freezer, place a toothpick in every ball and dip into the melted chocolate, place on a parchment paper lined cookie sheet with the toothpick still attached.
- While the chocolate is still wet, add chocolate curls. Let harden. Then dust with cocoa. Enjoy!
- **my house is quite cool so they became firm without the need of refrigeration.
Notes
- Store truffles in an airtight container in the refrigerator; they keep for one to two weeks due to cream and mascarpone content.
- For freezing, first freeze truffles on a tray until firm, then transfer to a freezer container separated by parchment paper; freeze up to six months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12truffles
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 21mg | 1% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 145IU | 3% |
| Calcium | 19mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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