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Tiramisu Truffles

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“Found this in a magazine, but haven't gotten around to trying it yet. BUT, if the drooling doesn't stop any time soon, I think I'll just have to make the effort! *Times are approximations.*”
1hr 15mins
20 small

Ingredients Nutrition

  • 8 ounces milk chocolate, finely chopped
  • 2 tablespoons heavy cream
  • 3 tablespoons mascarpone cheese
  • 1 tablespoon rum
  • 1 tablespoon coffee liqueur
  • Coating
  • 3 ounces milk chocolate, chilled


  1. 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.
  2. 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.
  3. When the ganache is tepid, stir in the rum and coffee liqueur.
  4. Pour the mixture into a shallow, wide airtight container and refrigerate until firm.
  5. Using a vegetable peeler, shave the milk chocolate into small curls. Place in a small bowl and keep chilled.
  6. 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).
  7. Keep chilled; bring to room temperature before serving.

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