|white chocolate, chopped or broken into square
|savoiardi biscuits, crushed into a powder
|instant coffee powder, mixed with 3 Tbsp water
|liqueur of choice (optional)
|dark chocolate, chopped or broken into squares
|sufficient quantity of cocoa powder
|Have Mascarpone, Ricotta, crushed ladyfingers, coffee, vanilla and liqueur measured out and ready to go.
|Place the white chocolate and butter in a bowl over a saucepan of simmering water (do not let the bowl touch the water). Allow the chocolate and butter to melt and stir to combine evenly.
|Quickly add the Mascarpone, Ricotta, crushed ladyfingers, coffee, vanilla and liqueur to the white chocolate and butter mixture. Stir to combine. Cover and place in the fridge for at least 2 hours or overnight.
|Line a baking tray with baking paper. Working quickly, use a teaspoon to scoop up the chocolate mixture and shape it into a ball (if its a warm day, you may want to do this is two batches, keeping one in the fridge). Place on the baking paper and repeat with the remaining mixture. Refrigerate.
|Melt the dark chocolate for the coating and cool slightly. Roll the truffles one at a time and remove with a small fork, allowing some of the excess coating to drip off. Allow to sit for a few minutes but not long enough for the chocolate to set.
|Roll the truffles in the cocoa powder and serve. Note: if desired, you can skip the dark chocolate coating and simply roll in cocoa powder.