No-Bake Espresso-Kissed Tiramisu Truffles are the kind of dessert I lean on when I want something fancy without turning on the oven. Maybe you’ve got a craving for tiramisu, but you don’t want to fuss with layers or chilling a whole pan overnight. Or maybe you just need a bite-sized sweet that feels special with a cup of coffee after dinner. These little truffles check all the boxes. They’re creamy, chocolate coated, and full of coffee flavor. Best part, you can make them ahead for parties and stash a few for yourself later. 
The Story Behind This Recipe
From my kitchen to yours—No-Bake Espresso-Kissed Tiramisu Truffles mixes everyday ingredients with a cozy aroma. Tested, tasted, and ready for your table. No-Bake Espresso-Kissed Tiramisu Truffles are the kind of dessert I lean on when I want something fancy without turning on the oven. Maybe you’ve got a…
Step by Step Instructions
Ingredients
- 1 cup crushed ladyfingers or vanilla wafers, very fine crumbs
- 8 ounces mascarpone, chilled
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar, sifted
- 2 tablespoons strong espresso, cooled
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
- 3/4 cup dark chocolate chips or chopped dark chocolate, for coating
- 1 teaspoon coconut oil or neutral oil, optional for smoother coating
- Cocoa powder, grated chocolate, or finely ground espresso for dusting
Directions
- Prep the crumbs. Pulse ladyfingers into fine crumbs. You want a texture like sand, not pebbles. The finer the crumbs, the smoother your centers will be.
- Beat the filling. In a bowl, beat mascarpone and cream cheese until smooth. Add powdered sugar, espresso, vanilla, and salt. Mix until creamy, then fold in the cookie crumbs. The mixture should be soft but scoopable.
- Chill the dough. Cover and chill 30 to 45 minutes. This helps the mixture firm up so the scoops roll cleanly.
- Roll the truffles. Use a small cookie scoop to portion balls. Roll between your palms to smooth. If the dough gets sticky, dust your hands with a little cocoa or pop the bowl back in the fridge for 10 minutes.
- Freeze briefly. Place rolled truffles on a parchment-lined sheet and freeze 15 minutes. Cold centers make dipping easier.
- Melt the chocolate. Microwave in short bursts, stirring between each, or use a double boiler. Stir in coconut oil if you like a thinner, shinier coating.
- Dip and set. Use a fork to dip each truffle, let excess drip off, then set back on parchment. Dust with cocoa or espresso while the coating is wet, or let set then drizzle with a little extra chocolate.
- Chill to finish. Refrigerate 15 minutes until firm. Enjoy chilled or let them rest a few minutes at room temp for a softer bite.
Want more bite-sized, easy desserts to keep in your fridge? Try these creamy no-bake coconut cream balls for a tropical twist. And if you’re into cheesecake-inspired bites, these no-bake peanut butter cheesecake balls are always a hit with kids and adults.
Make ahead and storage
These store beautifully. Keep the truffles in an airtight container in the fridge for up to 5 days. For longer storage, freeze up to 2 months. Let them soften in the fridge overnight before serving. If you plan to dust with cocoa, do it right before serving so the finish looks fresh.
Here’s why these work so well. The mascarpone and cream cheese give you that classic tiramisu silk, the ladyfinger crumbs add light structure, and the espresso ties everything together with a gentle, lingering aroma. When you’re in a rush, I love that No-Bake Espresso-Kissed Tiramisu Truffles require zero oven time yet still feel like a special dessert.
“I made these for a dinner party and everyone asked for the recipe. The texture was creamy and the coffee flavor just right. They looked like I bought them from a fancy shop, but it was so simple.”
Tips for Dipping Truffles in Chocolate
Dipping chocolate can intimidate new bakers, but you don’t need to be a pro to get a smooth, glossy finish. With No-Bake Espresso-Kissed Tiramisu Truffles, the key is temperature control and a little patience. Start with cold centers. If they’re too soft, the truffles might slip off the fork or crack the coating as they set.
Choose your chocolate wisely
Use a good-quality dark or semi-sweet chocolate. Lower quality chips have extra stabilizers that can make the coating thicker and clumpy. If you notice the melt is too thick, stir in a small amount of oil to thin it out. Dip a test truffle first, and adjust from there.
Keep the chocolate warm but not hot. If it’s too hot, the coating gets streaky or the centers soften. Rewarm in 5-second bursts if needed and stir often to keep the texture smooth. I set my bowl over a warm pot to keep it fluid while I work.
Work in small batches. Take a few truffles out of the freezer at a time so the rest stay cold. Tap the fork on the edge of the bowl to remove excess chocolate, then slide the truffle onto parchment with a toothpick. You can also drizzle a zigzag of white chocolate for a pretty contrast or dust with a little cocoa for that classic tiramisu vibe. If you love chocolate-forward desserts, add this decadent no-bake chocolate marshmallow pie to your make-ahead list too.
If the chocolate blooms or looks dull, don’t stress. It still tastes great. The shine is mostly an eye-candy detail, and once you add a dusting of cocoa, no one will notice. These truffles should be enjoyed, not fussed over.
Nutrition Facts (per serving)
These are bite-sized treats, so a little goes a long way. Per truffle, you’re looking at roughly 130 to 160 calories, depending on the chocolate you use and the size you roll. You’ll get about 2 grams of protein, 10 to 11 grams of fat, and 12 to 15 grams of carbs. Sugar sits around 9 to 12 grams per truffle, again depending on coating and size. Sodium stays low with just a pinch of salt in the mix.
Moderation matters, and these fit neatly into a balanced approach to dessert. I love pairing a truffle with an afternoon coffee or serving them on a board with berries. If you need a dairy-free or lighter option, you can tweak the base and coating to match your goals. Remember this is an estimate from my kitchen notes, not a lab analysis.
How to Customize Your Tiramisu Truffles
There are so many ways to put your stamp on these. Swap the espresso for strong brewed coffee if you want a softer flavor. Like a boozy note? Add a tablespoon of Kahlua, rum, or amaretto, and reduce the espresso just a bit so the mixture doesn’t get too loose. Keep an eye on texture as you mix. If the dough feels sticky, stir in another tablespoon of crumbs. If it feels dry, drizzle in a tiny splash of espresso until it comes together.
Coatings are your playground. Try dark chocolate, white chocolate, or milk chocolate. Roll some in cocoa powder for a traditional tiramisu look, dip others in chocolate for a shell, and dust a few with finely grated chocolate for variety. You can even roll them in finely chopped toasted almonds or hazelnuts for crunch. If you want something bright and refreshing to serve alongside, these no-bake chia pudding bars offer a nice citrusy balance to the coffee-chocolate combo.
Need gluten-free? Use gluten-free vanilla wafer cookies or gluten-free ladyfingers. For dairy-free, swap mascarpone and cream cheese with a thick dairy-free cream cheese and a spoonful of coconut cream for richness. Whatever route you take, keep the flavor anchors in place: strong espresso, a touch of vanilla, a hint of salt, and a chocolate or cocoa finish. That’s how you keep the soul of No-Bake Espresso-Kissed Tiramisu Truffles intact while making them your own.
Common Mistakes to Avoid
- Skipping the chill. Warm dough is sticky and messy. A short chill makes rolling easy.
- Using watery coffee. Weak coffee dulls the flavor and can make the mixture loose. Use strong espresso.
- Overheating chocolate. Hot chocolate splits or scorches. Melt low and slow, stirring often.
- Rolling too big. Keep truffles small so the chocolate-to-cream ratio stays balanced.
- Storing uncovered. Always store in a sealed container to prevent fridge odors from creeping in.
Common Questions
How strong should the coffee be?
Use strong espresso or very strong coffee for the best flavor. If your coffee is weak, the truffles taste more sweet than tiramisu-like.
Can I make these without alcohol?
Absolutely. The base recipe doesn’t require alcohol. If you want a hint of liqueur, add it sparingly and adjust the espresso so the texture stays scoopable.
What if I can’t find mascarpone?
Use all cream cheese for a firmer, tangier truffle. To mellow the tang, add a tablespoon of heavy cream or coconut cream. It won’t be exact, but it’s still delicious.
How long do they keep?
Up to 5 days in the fridge, 2 months in the freezer. For best texture, let chilled truffles sit a few minutes before enjoying.
Can I skip the chocolate dip and just dust with cocoa?
Yes. Cocoa-dusted truffles have a shorter fridge life since they don’t have the protective shell, but they’re classic and quick.
Ready to Roll and Share
These No-Bake Espresso-Kissed Tiramisu Truffles are the perfect make-ahead sweet: creamy centers, a chocolate snap, and that cozy coffee aroma. If you want to see how other creators play with the idea, check out Tiramisu Chocolate Truffles – BRIGHT MOMENT CO. for a beautiful take, or this easy guide for No Bake Tiramisu Truffles with simple steps. However you customize them, keep the espresso bold and the bites small. Have fun, share a plate, and stash a couple for your late-night treat. You’ve got this.
Espresso-Kissed Tiramisu Truffles
Ingredients
Method
- Pulse ladyfingers into very fine crumbs to have a sand-like texture.
- In a bowl, beat mascarpone and cream cheese until smooth. Add powdered sugar, espresso, vanilla, and salt, mixing until creamy.
- Fold in the cookie crumbs, ensuring the mixture is soft but scoopable.
- Cover and chill the mixture for 30 to 45 minutes to firm it up.
- Use a small cookie scoop to portion out balls, rolling them between your palms to smooth.
- If the dough is sticky, dust your hands with cocoa powder or chill again briefly.
- Freeze the rolled truffles on a parchment-lined sheet for 15 minutes to make dipping easier.
- Melt the chocolate either in the microwave or a double boiler, adding coconut oil if desired.
- Dip each truffle into the melted chocolate using a fork, letting the excess drip off.
- Set the dipped truffles back on parchment, dusting with cocoa or espresso before the coating sets.
- Refrigerate the truffles for 15 minutes until firm.
- Enjoy chilled or allow to sit at room temperature for a softer bite.
