These tasty Tiramisu Truffles are a wonderful spin on the traditional recipe. Bake them for friends as a holiday gift, or serve them as an after dinner treat!
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CENTRE
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| 2 Tbsp | Mascarpone |
| 1/4 cup | Traditional Ricotta |
| 350g | white chocolate, chopped or broken into square |
| 45g | salted butter |
| 100g | savoiardi biscuits, crushed into a powder |
| 2 tspn | instant coffee powder, mixed with 3 Tbsp water |
| 1/2 tspn | vanilla extract |
| 1 tspn | liqueur of choice (optional) |
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COATING
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| 140g | dark chocolate, chopped or broken into squares |
| sufficient quantity of cocoa powder |
| 1 | Have Mascarpone, Ricotta, crushed ladyfingers, coffee, vanilla and liqueur measured out and ready to go. |
| 2 | 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. |
| 3 | 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. |
| 4 | 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. |
| 5 | 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. |
| 6 | 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. |
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