Tiramisu Truffles

by tonichef
tiramisu truffles

This post is also available in: Bulgarian

Today I want to share an interesting recipe that transforms the taste of tiramisu into a bite in the form of a truffle. The idea is to shape this unique flavor from the Italian culinary tradition into a well-balanced and balanced-in-quantity product. Which it has impressed me as soon as I saw it.

The options for preparing this dessert, start with the classic method in a tray. Which we usually eat for several days and loses its taste, has always bothered me.

Over time, in order to avoid this shortcoming. I came across options that were cooking in cups, in smaller quantities, which sounded like an interesting solution to me. Until I came across this option, of course, on a French website ūüôā
I participated in a charity event with this recipe and it was quite well received. I was asked to share the recipe and here came the opportunity to post a new recipe on my blog.

tiramisu truffles

Tiramisu Truffles

This post is also available in: Today I want to share an interesting recipe that transforms the taste of tiramisu into a… Desserts tiramisu, truffles, tiramisu truffles, french desert French Print This
Serves: 22 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 150 gr. -¬† lady finger biscuits.
  • 250 gr. - mascarpone
  • 20 gr. - icing sugar
  • 25 gr. - espresso coffee
  • 30 gr. -¬† amaretto liquor
  • Nutella for filling
  • 22 number of hazelnuts
  • cocoa powder ¬†

Instructions

  • Put the spoon biscuits cut into pieces in the bowl of a food processor.¬†Blend until you get a powder.
  • In a bowl, whisk the mascarpone with the icing sugar.
  • Gradually pour the biscuit powder over the mascarpone, add the coffee and mix everything with a spoon to obtain a smooth paste.
    Cover with cling film and refrigerate for about 2 hours, until the dough hardens.
  • With wet hands, shape the dough into balls the size of a small ball. Make a hollow in the middle of each meatball.¬†Add the tip of a teaspoon of Nutella, hazelnut to the hollow.¬†
    Cover the spread with a small amount of dough and roll again into balls the size of a small walnut. Place the meatballs on a baking sheet lined with parchment paper.
    Reserve the plate in the refrigerator for at least 30 minutes. 
  • Roll the meatballs in cocoa just before serving.

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