Tiramisu Truffles

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If you’re yearning for a sweet treat after dinner, these tiramisu truffles are exactly what you need. Imagine a delightful blend of espresso and mascarpone white chocolate ganache, encased in a crisp chocolate shell—a bite-sized dessert that’s a coffee lover’s dream.

The secret to crafting the perfect truffle lies in creating a velvety ganache bursting with flavor. We’ve captured the essence of tiramisu by infusing espresso powder into heavy cream, then gently melting white chocolate with the espresso-infused cream using a double boiler method. While it may seem a bit intricate, this method ensures the white chocolate and cream meld together seamlessly without overheating. After whisking in mascarpone cheese off the heat, the ganache is chilled until firm enough to roll into balls.

Decorating truffles is always a joy, and here, we’re taking it up a notch by offering a variety of looks. Whether rolling the ganache balls in dark cocoa powder for a classic tiramisu touch or dipping them in dark or white chocolate before adding crushed ladyfingers or shaved dark chocolate, the options are endless. The ingredient measurements provided are ample to decorate seven truffles in each style, but feel free to get creative!

Once dipped and set, store these truffles in an airtight container in the fridge, where they’ll stay fresh for up to 2 weeks. Alternatively, you can freeze them in an airtight container for up to 3 months.

Tiramisu Truffles

Prep Time 10 minutes
Total Time 4 hours 40 minutes
Course Dessert
Servings 24


  • 1/2 cup heavy cream
  • 1 tablespoon espresso powder
  • 3 cups 510 grams white chocolate chips, divided
  • 1/4 cup 2 ounces mascarpone
  • 1/2 teaspoon kosher salt
  • 2 tablespoons refined coconut oil or vegetable oil divided
  • 1 ounce dark chocolate
  • 1 cup 170 grams semisweet chocolate chips
  • 2 crisp ladyfingers crushed
  • 2 tablespoons unsweetened cocoa powder


  • Heat cream and espresso in a small pot until bubbles form; let cool for 10 minutes.
  • Place 2 cups white chocolate chips in a large bowl. Strain the cream into the bowl over the chips. Set the bowl over a pot of simmering water, stir until chocolate is nearly melted, then remove from heat.
  • Add mascarpone and salt, whisk until combined. Refrigerate until firm, at least 2 hours.
  • Roll ganache into 24 (1-inch) balls; freeze until solid.
  • Microwave 1 tablespoon oil and remaining 1 cup white chocolate chips until melted. Dip 8 balls, then shave dark chocolate on top.
  • Microwave semisweet chips and remaining oil, dip 8 more balls, sprinkle with ladyfingers.
  • Roll remaining 8 balls in cocoa powder. Refrigerate until firm. Enjoy your tasty truffles!

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