Tiramisu was invented in 1960s Veneto as an aphrodisiac dessert—these truffle balls concentrate all that seductive power.
Tiramisu Truffle Balls
Indulge in the heavenly taste of our Tiramisu Truffle Balls, where creamy mascarpone meets the delightful crunch of ladyfingers! These bite-sized treats are rolled in cocoa powder for an irresistible finish, making them the perfect sweet surprise for any occasion. Treat yourself to a little taste of Italy with every decadent morsel!
Prep
15
min
Cook
30
min
Serves
14
people
Level
intermediate
📝 Ingredients
Serves 14🥛Dairy & Eggs(3)
- Cream cheese – 200 g (softened, room temperature) (7.06 oz)
- Mascarpone – 125 g (4.41 oz)
- Whipping cream – 100 g (3.53 oz)
🫙Pantry Staples(6)
- Cocoa powder – 1 tbsp (to mix into dough) (15 ml)
- Cocoa powder – for rolling
- (Optional) Melted dark chocolate – for dipping/coatingoptional
- Icing sugar – 70 g (sifted) (0.35 cup)
- Icing sugar – 40 g (0.2 cup)
- Vanilla – ½ tsp (2.5 ml)
📦Other(2)
- Instant coffee – 2 tsp (dissolved in 2 tbsp hot water, cooled) (10 ml)
- Ladyfingers (using my recipe, refer to previous reels) or plain sponge cake – 150 g (crushed into fine crumbs) (5.29 oz)plain sponge cake
👨🍳 Instructions
- 1
Make coffee mix: Dissolve instant coffee in hot water and let it cool completely.
- 2
Crush biscuits: Pulse ladyfingers into fine crumbs.
- 3
Mix base: In a bowl, beat cream cheese and icing sugar until smooth. Add cooled coffee mix and cocoa powder. Mix well.
- 4
Combine: Add biscuit crumbs and mix until a soft dough forms.
- 5
Shape: Roll into 14 balls (approximately 33 g each).
- 6
Coat: Roll in cocoa powder or dip in melted dark chocolate if preferred.
- 7
Chill & serve with cream.
💡 Pro Tips
- ✓Chill your tiramisu mixture for 30-45 minutes before rolling because the cream cheese needs to firm up to 40-45°F for optimal handling without sticking to your palms.timing30-45 minutes at 40-45°F
- ✓Use coffee cooled to exactly room temperature (68-72°F) because hot coffee will melt the cream cheese emulsion and cold coffee won't properly dissolve the cocoa powder.temperature68-72°F
- ✓Pulse ladyfingers in 3-second intervals to achieve uniform 2-3mm crumbs because over-processing creates powder that absorbs too much moisture and makes dense, heavy truffles.technique3-second pulses, 2-3mm crumbs
- ✓Weigh each truffle to exactly 33g using a kitchen scale because consistent sizing ensures even chilling time and prevents smaller balls from becoming too firm while larger ones stay soft.equipment33g per truffle
- ✓Dust your hands with cocoa powder every 3-4 balls during rolling because the natural oils in your palms will warm the mixture above 50°F and cause it to become sticky and lose its shape.techniqueEvery 3-4 balls, 50°F threshold
Share this recipe
Prep
15
min
Cook
30
min
Serves
14
people
Level
intermediate
Share this recipe
Tiramisu was invented in 1960s Veneto as an aphrodisiac dessert—these truffle balls concentrate all that seductive power.
Tiramisu Truffle Balls
Indulge in the heavenly taste of our Tiramisu Truffle Balls, where creamy mascarpone meets the delightful crunch of ladyfingers! These bite-sized treats are rolled in cocoa powder for an irresistible finish, making them the perfect sweet surprise for any occasion. Treat yourself to a little taste of Italy with every decadent morsel!
📝 Ingredients
Serves 14🥛Dairy & Eggs(3)
- Cream cheese – 200 g (softened, room temperature) (7.06 oz)
- Mascarpone – 125 g (4.41 oz)
- Whipping cream – 100 g (3.53 oz)
🫙Pantry Staples(6)
- Cocoa powder – 1 tbsp (to mix into dough) (15 ml)
- Cocoa powder – for rolling
- (Optional) Melted dark chocolate – for dipping/coatingoptional
- Icing sugar – 70 g (sifted) (0.35 cup)
- Icing sugar – 40 g (0.2 cup)
- Vanilla – ½ tsp (2.5 ml)
📦Other(2)
- Instant coffee – 2 tsp (dissolved in 2 tbsp hot water, cooled) (10 ml)
- Ladyfingers (using my recipe, refer to previous reels) or plain sponge cake – 150 g (crushed into fine crumbs) (5.29 oz)plain sponge cake
👨🍳 Instructions
- 1
Make coffee mix: Dissolve instant coffee in hot water and let it cool completely.
- 2
Crush biscuits: Pulse ladyfingers into fine crumbs.
- 3
Mix base: In a bowl, beat cream cheese and icing sugar until smooth. Add cooled coffee mix and cocoa powder. Mix well.
- 4
Combine: Add biscuit crumbs and mix until a soft dough forms.
- 5
Shape: Roll into 14 balls (approximately 33 g each).
- 6
Coat: Roll in cocoa powder or dip in melted dark chocolate if preferred.
- 7
Chill & serve with cream.
💡 Pro Tips
- ✓Chill your tiramisu mixture for 30-45 minutes before rolling because the cream cheese needs to firm up to 40-45°F for optimal handling without sticking to your palms.timing30-45 minutes at 40-45°F
- ✓Use coffee cooled to exactly room temperature (68-72°F) because hot coffee will melt the cream cheese emulsion and cold coffee won't properly dissolve the cocoa powder.temperature68-72°F
- ✓Pulse ladyfingers in 3-second intervals to achieve uniform 2-3mm crumbs because over-processing creates powder that absorbs too much moisture and makes dense, heavy truffles.technique3-second pulses, 2-3mm crumbs
- ✓Weigh each truffle to exactly 33g using a kitchen scale because consistent sizing ensures even chilling time and prevents smaller balls from becoming too firm while larger ones stay soft.equipment33g per truffle
- ✓Dust your hands with cocoa powder every 3-4 balls during rolling because the natural oils in your palms will warm the mixture above 50°F and cause it to become sticky and lose its shape.techniqueEvery 3-4 balls, 50°F threshold