There is nothing like chocolate to set the celebratory tone for any occasion. I love truffles, they make everything even more special. The first time I made truffles was for a super special occasion. We were about to welcome my nephew into the world and were planning on giving out baby announcement favors. Instead of going the usual route of filling them up with traditional sweets and chocolate, I wanted to fill the boxes with something extra thoughtful and lot more love! Now for truffles, timing is off the essence! They need to be served fresh, within a day of making them. So the minute i heard my sister-in-law was in labor, I got started on the truffle making. I made milk and white chocolate truffles-500 of them!!! The truffles were rolled in a variety of toppings and served in the cutest boxes ever! Truffles aren’t very difficult to make, but they sure are a labor of love and take them time and patience, between all the cooling times involved. Since I had made truffles before, I wanted to experiment with some other flavors. Tiramisu truffles anyone??? All the flavors of tiramisu in a bit sized dessert! They are amazing!
When planning these truffles, I definitely wanted to incorporate all elements of a traditional tiramisu, including the ladyfinger/savoiardi cookies, but I was hesitant to make the truffles too dense with a greater cookie to ganache ratio. Instead I toasted some almond flour on a pan and then mixed it into a small portion of the prepared ganache to make a thick sponge like paste. Once refrigerated, I rolled them into small balls and chilled some more. The result was an amazing amaretto biscuit flavoring center of the truffles that complimented the mascarpone ganache perfectly, with a near perfect tiramisu flavor! These truffles are every bit as creamy, luscious, and extravagant.
Go ahead and make these and share them with your family and friends. These truffles are the perfect accompaniment to a good cup of coffee!
Are there any takers for a step by step tutorial for making truffles? Maybe a video? I’m constantly trying to improve my truffle making too. Hopefully the next truffle recipe I share with you will be near perfect looking truffles! 🙂
Yield: 13 large truffles
- 4 oz white chocolate, melted
- 1/3 cup mascarpone cheese (at room temperature, but not melted)
- 1 tsp instant coffee
- 1 tsp water
- 1/3 cup almond flour
- 8 oz semisweet chocolate block
- ½ tsp Dutch processed cocoa powder
- 1 ounce Semisweet chocolate shavings to roll the truffles
- Melt white chocolate in a double boiler until smooth. Set a side to let it cool until just lukewarm.
- Dissolve1/2 tsp of the instant espresso in water
- After the chocolate has cooled, add in mascarpone cheese and using a whisk mix until smooth.
- Reserve 5 tbsp worth of the mixture in a separate bowl.
- Add the espresso and water mixture and stir. Cover and refrigerate overnight.
- Add the almond flour to a hot pan and toss till the almond flour is aromatic and slightly golden in color. Be careful not to burn the almond flour. Allow to cool
- Mix the almond flour into the reserved mascarpone mixture.
- Refrigerate till cooled.
- Once cooled, use a teaspoon and scoop the almond mixture into small round balls.
- Grate the 1 ounce of semi chocolate. Toss shavings in Dutch processed cocoa powder.
- Using a metal round measuring spoon or a small cookie scoop, scoop out balls from the tiramisu ganache. Push the almond balls prepared earlier into the center of the ganache and roll very quickly with your cold hands.
- Cool the prepared truffles in a refrigerator.
- Melt the 8-ounce semi sweet chocolate block and using a folk dip the truffles in the melted chocolate. Let the excess drip off and then place back on the parchment paper.
- Roll truffles in chocolate shavings.
- Consume immediately or refrigerate in an airtight container for up to 1 week.