Tiramisu Truffles Recipes

Steps:

• Gently heat the double cream and butter until just steaming. Put the dark chocolate in a heatproof bowl, pour over the warm cream and stir to melt. Stir in the marsala, then mix the espresso powder with 1 tbsp boiling water and add this as well. Chill for 1-2 hrs, or until firm enough to scoop. Use a teaspoon to scoop the mixture and gently roll into balls using your hands (you may want to use gloves). Put on a lined baking tray and freeze for 30 mins.
• Heat the white chocolate in the microwave for 1-2 mins, or until melted, then dip each ball in the white chocolate and return to the tray using a fork. Dust with a little espresso powder while the chocolate is still soft. Return to the freezer for 10-15 mins to set. Will keep in the fridge for three days.

Steps:

• Heat oven to 350°F. Make cake mix as directed on box, using water, oil and egg whites and adding coffee powder. Bake and cool as directed for 13x9-inch pan.
• Line cookie sheet with waxed paper. Crumble cake into large bowl. Add mascarpone cheese and liqueur; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy coating and chocolate chips uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth.
• Remove cake balls from refrigerator a few at a time. Using fork, dip each cake ball into melted chocolate to cover; tap off excess. Return to cookie sheet. Let stand until set. Sprinkle with cocoa. Store covered in refrigerator.

Steps:

• Place ladyfingers in a food processor and blitz until they are reduced to powder.
• Place mascarpone cheese into a bowl and mix in coffee and amaretto liqueur. Add powdered sugar with a spatula until well combined. Next add powdered ladyfingers and stir again to combine.
• Take about 1 teaspoon of dough and roll into a ball. Roll each ball in cocoa powder and place them on a tray lined with parchment paper.
• Chill truffles in the refrigerator for at least 2 hours.

Steps:

• Melt the chocolate, heavy cream, and mascarpone cheese in the top of a double boiler over hot water. As the mixture starts to melt together, stir gently with a rubber spatula, being careful not to inject any excess air into the mixture.
• Remove mixture from the heat just before the chocolate pieces are completely melted; continue to stir until all chocolate is melted. Cool to room temperature.
• When the ganache is tepid, stir in the rum and coffee liqueur.
• Pour the mixture into a shallow, wide airtight container and refrigerate until firm.
• Using a vegetable peeler, shave the milk chocolate into small curls. Place in a small bowl and keep chilled.
• When the ganache is firm enough to shape, scoop bite-size spoonfuls and form into round balls. Coat each truffle in chocolate curls and place in mini cups (miny paper muffin liners work well).
• Keep chilled; bring to room temperature before serving.

Steps:

• Chop the chocolates and place in a bowl.
• Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the Tiramisu liqueur, coffee and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
• With 2 teaspoons or a 1 1/4 inch ice cream scoop, make the dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the Ground Chocolate/Cocoa and chill again. Refrigerate overnight for best result.