Tiramisu Truffles

By • April 21, 2011 • 0 Comments

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Makes 20 truffles

  • 5 ounces White Chocolate, Finely Chopped
  • 1/4 cup Mascarpone Cheese
  • 1 3/4 teaspoon Dry Sherry
  • 1 teaspoon Espresso Powder
  • 8 ounces Dark Chocolate Block
  • 1/4 teaspoon Cocoa Powder
  • Dash of Real Vanilla Extract
  • Pinch of Salt
  1. Over medium heat, melt white chocolate in double boiler. Once melted, set aside to cool until warm.
  2. In a medium bowl, dissolve 1/2 tsp. of espresso in the sherry. Set aside.
  3. To the chocolate, whisk in the mascarpone, espresso and wine mixture, vanilla and pinch of salt to combine. Add remaining 1/2 tsp. of espresso, mix to combine. Cover bowl and refrigerate overnight.
  4. The following day, on a flat surface grate dark chocolate block and toss shavings with cocoa powder. Remove ganache from refrigerator, and scoop balls with a round spoon. One at a time roll into a ball using your hands, then roll the truffle in the shaved chocolate/cocoa until covered. Repeat.
  5. Let come to room temperature and serve.

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