These Tiramisu Truffles are the perfect bite-sized indulgence for anyone who loves the classic Italian dessert. With the rich flavors of mascarpone, coffee, and chocolate, combined into a creamy, crunchy truffle coating, these treats are the ultimate easy-to-make dessert for parties, holidays, or as a sweet gift.
The best part? They’re no-bake! These truffles are easy to prepare, incredibly satisfying, and absolutely addictive.
What Are Tiramisu Truffles?
Tiramisu truffles are bite-sized versions of the classic tiramisu, made by combining crushed ladyfingers, mascarpone, coffee, and chocolate. After forming the truffles, they are coated in a chocolate shell and rolled in your favorite topping.
They capture the flavors of traditional tiramisu in a mini, portable form, perfect for snacking or gifting.
Why Everyone Will Love This Recipe
- Easy to make with no baking required
- Bite-sized and packed with the classic tiramisu flavors
- Rich and creamy inside, with a crunchy chocolate coating
- Perfect for gifting or serving at holiday parties
Cooking Tips
- For a stronger coffee flavor, use espresso instead of instant coffee.
- If you prefer a dark chocolate coating, feel free to adjust the ratio of milk to dark chocolate in the melting step.
- Add a dusting of cocoa powder or chocolate shavings on top for extra elegance.
- Keep the truffles refrigerated to maintain their shape and freshness.
How to Store
Store the tiramisu truffles in an airtight container in the refrigerator for up to 1 week.
How to Freeze
Freeze the uncoated truffles in a single layer, then transfer them to a freezer bag for up to 1 month. Thaw them in the fridge before coating with chocolate.
Ingredients
How to Make Tiramisu Truffles
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Place the ladyfingers in a plastic bag and use a rolling pin to crush them into fine crumbs.
Place the ladyfingers in a plastic bag and use a rolling pin to crush them into fine crumbs.
In a small bowl, combine the instant coffee with hot water. Stir well to dissolve the coffee.
Add the crushed ladyfingers to the bowl with the coffee.
Next, add the powdered sugar and mascarpone, and mix everything together with a spatula until well combined. The mixture should be thick and cohesive.
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In a small bowl, combine the instant coffee with hot water. Stir well to dissolve the coffee.
Use a spoon to scoop out the mixture and roll it into small balls. Once shaped, transfer the truffles to the freezer and let them chill for at least 30 minutes.
In a small bowl, combine milk chocolate, dark chocolate, and vegetable oil.
Melt the mixture in the microwave for 2 minutes. Stir to combine until smooth and glossy.
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Add the crushed ladyfingers to the bowl with the coffee.
Next, add the powdered sugar and mascarpone, and mix everything together with a spatula until well combined. The mixture should be thick and cohesive.
Dip each truffle into the melted chocolate, ensuring it’s fully coated.
Once coated, roll the truffle in chopped hazelnuts for added crunch and flavor.
Place the truffles on a tray lined with parchment paper.
Let them dry completely at room temperature or refrigerate for faster setting.
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Use a spoon to scoop out the mixture and roll it into small balls. Once shaped, transfer the truffles to the freezer and let them chill for at least 30 minutes.
Once the truffles are set, arrange them on a serving plate.
Serve immediately or store in an airtight container until ready to enjoy!
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