Have you ever had one of those days where you just need a little pick-me-up? That was me last weekend, rummaging through my pantry, when I stumbled upon the idea of tiramisu truffles. Now, I’m no pastry chef (my last cake was more pancake than confection), but these truffles are blissfully simple. A bit like a culinary hug, if you ask me!
Why You’ll Love This
So, here’s the deal: I whip up these tiramisu truffles whenever I want to impress without really trying. You know, when you want people to think you’ve spent hours in the kitchen (when in reality, you spent more time watching your favorite show). My family goes nuts for them, especially my sister who once thought I bought them from a fancy bakery. Oh, and if you’re a fan of coffee, these are your new best friend!
What You Need
- 250g cream cheese (I sometimes use mascarpone if I have it)
- 300g ladyfingers, crushed (store-bought works wonders)
- 1/2 cup brewed espresso (or strong coffee, no judgment here)
- 1/2 cup powdered sugar
- 2 tbsp cocoa powder (unsweetened, but hey, use what you got)
- 1/4 cup coffee liqueur (optional, but adds a kick)
- 1 tsp vanilla extract (a splash more never hurts)
How to Make ‘Em
- First, mix the cream cheese and powdered sugar in a bowl until smooth. I usually start with a spoon and switch to a mixer when my arm gets tired.
- Throw in the vanilla extract and coffee liqueur; mix until it’s all cozy together. This is the moment for a taste test (for quality control, of course!).
- Slowly add the crushed ladyfingers and brewed espresso to the mix. The mixture should be slightly sticky but firm enough to roll into balls. If it’s too gooey, add more ladyfingers. Too dry? More espresso!
- Roll the mixture into small balls—about an inch across—and place them on a parchment-lined tray. At this point, don’t worry if they’re not perfect; beauty is in the imperfections.
- Refrigerate for at least an hour until firm. I usually use this time to clean up the inevitable mess I’ve made.
- Roll the truffles in cocoa powder just before serving. Pro tip: Do this over the sink unless you’re aiming for a kitchen dusted in cocoa!
Notes
If your truffles are too soft after the first chill, pop them in the freezer for 10-15 minutes. Trust me, I’ve had a few melt down on me before I learned this trick.
Variations You Can Try
Once, I tried dipping these in melted chocolate which was delicious but messy (my kitchen looked like a chocolate crime scene). I’ve also experimented with adding a pinch of sea salt on top for a sweet and salty vibe.
Equipment
Don’t have a mixer? No worries, a sturdy spoon and some elbow grease will do the job. Also, parchment paper is your friend here!
How to Store
These truffles should be stored in an airtight container in the fridge and will keep for up to a week—though honestly, in my house, they never last more than a day!
Serving Suggestions
I usually serve these with a small cup of espresso or a glass of dessert wine. My family’s tradition is to have these on Sunday afternoons, just because!
Pro Tips
Don’t skip the chilling step. I once tried rushing this step and ended up with a sticky mess of truffles that wouldn’t hold their shape. Lesson learned!
Frequently Asked Questions
Can I use decaf coffee? Absolutely, if you’re not after the caffeine buzz, decaf works just fine.
What can I use instead of ladyfingers? I’ve used crushed graham crackers in a pinch! Different texture, but still delightful.
Do I need to add the liqueur? Nope, it’s totally optional. The truffles are perfectly tasty without it.