Chocolate tiramisu truffles

Tiramisu is one of those classic Italian desserts that you’d find really hard not to love! Layers of coffee-soaked Savoiardi fingers and creamy mascarpone topped with a generous dusting of coffee. But if you’re short on time and can’t be bothered to layer away, these truffles are what you need! A cheat’s way to embrace all the divine flavours of a classic tiramisu in one bite! Experimenting with tiramisu desserts this month, so if you’re not a coffee person look away now!



PREPARATION TIME: 1 hour, excluding chilling time

INGREDIENTS (makes approx. 20 truffles)

  • 24 Savoiardi biscuits (Traditional Italian ladyfingers)
  • 3 tablespoons caster sugar
  • 1/2 teaspoon espresso powder
  • 200 g mascarpone cheese
  • 2-3 shots of espresso
  • 1 tablespoon Amaretto/ any coffee liqueur *(optional)
  • 70% dark chocolate, roughly chopped

METHOD

Place the Savoiardi biscuits into a bag and beat with a rolling pin until you have a fine powder. If you’d rather avoid that, simply grind them in a food processor to speed up the process.

Add in the caster sugar and espresso powder and stir through with a fork. Dollop in the mascarpone and whisk it with a paddle whisk.

Pour in the espresso a little at a time and continue to whisk until throughly combined. Cover the bowl in cling film and set in the fridge for a few hours to firm up.img_2114img_2121-2img_2119Once the mixture is firm enough, scoop and roll out 1-inch balls, line them on a baking tray. If the mixture goes soft, place it back in the fridge for a while to make it easier to roll out. Return the tray to the fridge.

Melt the dark chocolate over a bain marie and set aside to cool.Dunk the truffles in the chocolate until evenly coated and set  aside until the chocolate has hardened.

Once coated in chocolate you could sprinkle Savoiardi biscuit crumbs, sweetened cocoa or espresso powder over the top, whichever you prefer.

PRESSURE POINTS 

Keep the mascarpone at room temperature to make it easier to whisk in.

When adding in the espresso, make sure that it doesn’t turn into a batter consistency. You want it to feel like cookie dough so it can firm up.

If you give this recipe a go, I’d love to see how it turned out. Leave a comment below and share your pictures on Instagram using the tag #thecookbooklife!

Enjoy your truffles!
Nikita xx

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11 Comments Add yours

  1. I would love to try one, RIGHT NOW!!!

    Liked by 1 person

    1. Haha those were delicious, glad you loved them! ❤ 😛

      Liked by 1 person

  2. Beautiful photography, and I like your layout and how you include pressure points – a thoughtful idea!

    Liked by 1 person

    1. Thank you so much! Glad you liked those, that’s where I’ve usually messed up in the past so it helps haha! 😛

      Liked by 1 person

  3. LisaDay says:

    Your pictures are divine. I see a link for sea salt truffles. I am in.

    Liked by 1 person

    1. Aww thanks a tonne! Haha those are my favourite too, give them a go!:P ❤

      Like

  4. Maria Margareta says:

    So delicious!😍

    Liked by 1 person

    1. Glad you love them too! 😀

      Like

  5. Jacqueline Steiner says:

    When do you add the Amaretto?? I want to make these asap–they look divine!

    Liked by 1 person

    1. Hey there, I made these ones without any liqueur but you can add it in along with the coffee itself, doesn’t matter as much when you do! Hope that helps! Let me know how it goes 😛 ❤

      Like

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