Ingredients
LADYFINGERS
220g
INSTANT COFFEE
10g
WATER
80ml
POWDERED SUGAR
70g
MASCARPONE
260g
MILK CHOCOLATE
100g
DARK CHOCOLATE
40g
VEGETABLE OIL
30 ml
CHOPPED HAZELNUTS
How to Make Tiramisu Truffles
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.
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.
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.
Once the truffles are set, arrange them on a serving plate.
Serve immediately or store in an airtight container until ready to enjoy!
