Tiramisu Chocolate Truffles
Experience the rich, velvety magic of Tiramisu Chocolate Truffles, a delicious no-bake dessert where espresso-kissed cocoa meets creamy mascarpone bliss. These decadent, easy homemade truffles make the perfect DIY Christmas gift, ideal for holiday dessert boards, festive food gifting, and anyone searching for a simple yet impressive holiday treat recipe.
Ingredients you’ll need:
- heavy cream
- espresso powder
- semisweet chocolate
- vanilla bean paste
- mascarpone cheese
- salt
- ladyfingers
How to Store Homemade Chocolate Truffles:
Refrigerator:
Place the truffles in an airtight container and refrigerate for up to 2 weeks. If they’re coated in cocoa powder, add a layer of parchment between rows to prevent sticking.
Freezer:
For longer storage, freeze the truffles in a sealed, freezer-safe container for up to 3 months. Thaw them in the refrigerator overnight to maintain their creamy texture.
Room Temperature:
If your kitchen is cool (around 65–70°F / 18–21°C), truffles can sit at room temperature for 2–3 days. Avoid heat and sunlight, which can cause melting or bloom.
Bake with me!
Tiramisu Chocolate Truffles
Ingredients
For the Tiramisu Truffles:
- 1/2 cup Heavy Cream
- 1 tbsp. Espresso Powder
- 2 cups Semi Sweet Chocolate
- 1/3 cup Mascarpone Cheese room temperature
- 1/2 tsp. Fine Sea Salt
- 4-6 finely crushed Ladyfingers
- 1 tsp. Vanilla Bean Paste
For the Chocolate Coating:
- 2 cups Semi Sweet Chocolate and/or White Chocolate
- 2 tbsp. Coconut Oil
- Optional Crushed Peppermint, for the white chocolate
- Optional Cocoa Powder, for the semi sweet chocolate
Instructions
- Combine the heavy cream and espresso powder in a saucepan over medium heat. Stir until it bubbles on the edges.
- Place the chopped semisweet chocolate in a bowl, then pour the hot cream over top. Let sit for 5 minutes before stirring smooth. If needed, heat up over a saucepan with boiling water to help it melt better.
- Add the mascarpone cheese, salt, and vanilla bean paste to whisk until very smooth and glossy.
- Fold in the crushed ladyfingers. Cover the surface with Saran Wrap and chill in the freezer for 20-30 minutes, or the fridge for 1-2 hours, until firm enough to roll individual truffle balls.
- Once chilled, wet the palm of your hands with a little water to roll 1″ balls. Place on a parchment paper lined baking pan or plate. Freeze for 30 minutes.
- Heat up the dipping chocolate of choice and stir in the coconut oil.
- Use a fork to dip each truffle into the melted chocolate then place on a parchment paper lined pan.
- If using semi sweet chocolate to coat, dust with cocoa powder. If using white chocolate to coat, add crushed peppermint while it’s still melted.
- Let sit until chocolate is firm, about 30 minutes.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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How do these need to be stored? I ask because I am thinking of adding them to my Christmas treats box I send out. But it takes a few days to get to people. So it won’t be refrigerated
Hi Christina! Because it’s winter, they should do just fine shipping for a few days! I usually keep them at room temperature (69-72F) for up to 2 weeks!
This worked exactly as written, thanks! I had so much fun can’t wait to make these as little gifts
So so yummy. Super easy to whip up!
Does the chocolate melt? Or is it like tempered chocolate? I’m a newbie with chocolate and kinda intimidated
Hi Jan! The chocolate does not need to be tempered here and should not melt on you! You’re gonna do amazing!! They’re so easy
Could I sub vanilla bean paste for just vanilla extract.
Thank you ☺️
Yes absolutely!!
Hi! How many does this recipe make?
Hi Emma! It can vary depending on how big you make them, but I usually get 20 + truffles!
Can I use semisweet chocolate chips? Can’t wait to make!
Yes, absolutely!
So so yummy, definitely worth trying. Thank you for sharing this amazing recipe!
Love that these are no-bake, great for gifting or parties.
Has anyone tried coating with just cocoa instead of covering in melted chocolate? Would it work or will it be too wet from the mascarpone?
Hi Elizabeth! You will need to coat them in chocolate in order for them not get messy and for easy storage. However, the chocolate crunch makes them extra yummy too!
Love this recipe!!
Can you leave it in the freezer before coating it with chocolate overnight?
The truffles have a delicious tiramisu flavour and yummy has a holiday treat 😍😍
Hi Ché! I would recommend just chilling in the fridge overnight before coating! But the freezer also works, just wrap so they don’t get freezer burn. Merry Christmas!
Thanks for sharing. Can I use instant coffee instead?
Yes, as long as it’s not super grainy and chewy!
SO, so yummy! I made these as a Christmas gift for family & friends and will be making them for Valentine’s Day, too!