Tiramisu Cake Truffle
Difficulty Level: Easy
-
Prep Time:30 Minutes
-
Yield:12-24 Truffles
Ingredients
- 12 lady finger cookies
- 2 tablespoons espresso or strong coffee
- 2 tablespoons instant coffee crystals, optional
- 1/4 - 1/2 cup mascarpone
- 1-3 tablespoons heavy cream
- Chocolate shell:
- 6 ounces dark or milk chocolate, chopped
- 2 teaspoons coconut oil
- Toppings:
- Cocoa powder or hot chocolate powder
- Sprinkles
- Nuts, finely chopped
- 12 lady finger cookies
- 25.56g espresso or strong coffee
- 25.56g instant coffee crystals, optional
- 1/4 - 1/2 cup mascarpone
- 1-3 tablespoons heavy cream
- Chocolate shell:
- 170.1g dark or milk chocolate, chopped
- 8.52g coconut oil
- Toppings:
- Cocoa powder or hot chocolate powder
- Sprinkles
- Nuts, finely chopped
A fun and bite-sized version of the classic Italian dessert. Similar to a cake pop!
Preparation
STEP 1
Crush the cookies into fine crumbs by hand in a resealable bag or with a food processor. You need about 1 ½ cups of crumbs. Transfer to a bowl.
STEP 2
Add espresso and mix until the filling turns light brown. Sprinkle in instant coffee crystals if desired.
STEP 3
Add ¼ cup mascarpone and 1 tablespoon of cream, mix to combine. Adjust with additional mascarpone and cream until it feels like a firm cookie dough. Roll dough into one tablespoon size balls. Chill in freezer for 10-15 minutes.
STEP 4
Place chocolate and oil in a double boiler. Stir to combine as it melts.
STEP 5
Remove cookie balls from freezer. Place a toothpick in each ball. Remove melted chocolate from heat and dip balls into the chocolate to coat. Place on a parchment paper lined cookie sheet leaving the toothpick in place.
STEP 6
While the chocolate is still wet, add any extras you may like, cocoa powder, sprinkles or nuts. Let harden then remove the toothpick. Truffles can be stored in an airtight container in the refrigerator for up to two weeks.
Options
Double Boiler: A pot with a smaller bowl that sits on the rim. Fill bottom pot with water about an inch or two below the upper pot. This allows the steam to heat the chocolate.