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Delicious No-Bake Espresso-Kissed Tiramisu Truffles dusted with cocoa powder.

Espresso-Kissed Tiramisu Truffles

These creamy, chocolate-coated truffles burst with coffee flavor, making them a fancy, no-bake dessert perfect for parties and special occasions.
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 20 pieces
Course: Dessert
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Truffle Base
  • 1 cup crushed ladyfingers or vanilla wafers, very fine crumbs Ensure they are very finely crushed for smooth texture.
  • 8 ounces mascarpone, chilled Use chilled mascarpone for a creamy texture.
  • 4 ounces cream cheese, softened Allow cream cheese to soften at room temperature.
  • 1/2 cup powdered sugar, sifted
  • 2 tablespoons strong espresso, cooled Use strong espresso for best flavor.
  • 1 teaspoon pure vanilla extract
  • pinch fine sea salt
Chocolate Coating
  • 3/4 cup dark chocolate chips or chopped dark chocolate Good quality chocolate is recommended.
  • 1 teaspoon coconut oil or neutral oil, optional for smoother coating Mix in if you prefer a thinner, shinier coating.
Dusting
  • Cocoa powder, grated chocolate, or finely ground espresso For dusting the truffles.

Method
 

Preparation
  1. Pulse ladyfingers into very fine crumbs to have a sand-like texture.
  2. In a bowl, beat mascarpone and cream cheese until smooth. Add powdered sugar, espresso, vanilla, and salt, mixing until creamy.
  3. Fold in the cookie crumbs, ensuring the mixture is soft but scoopable.
Chilling and Rolling
  1. Cover and chill the mixture for 30 to 45 minutes to firm it up.
  2. Use a small cookie scoop to portion out balls, rolling them between your palms to smooth.
  3. If the dough is sticky, dust your hands with cocoa powder or chill again briefly.
Coating
  1. Freeze the rolled truffles on a parchment-lined sheet for 15 minutes to make dipping easier.
  2. Melt the chocolate either in the microwave or a double boiler, adding coconut oil if desired.
  3. Dip each truffle into the melted chocolate using a fork, letting the excess drip off.
  4. Set the dipped truffles back on parchment, dusting with cocoa or espresso before the coating sets.
Finishing
  1. Refrigerate the truffles for 15 minutes until firm.
  2. Enjoy chilled or allow to sit at room temperature for a softer bite.

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Dust with cocoa right before serving for a fresh look.