Tiramisu Truffles
Servings 24
Ingredients
- 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
Instructions
- 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!