Tiramisu Truffle Chocolate Bites (Printable Version)
# What You'll Need:
→ Ganache
01 -
120 millilitres heavy cream
02 -
1 tablespoon instant espresso powder
03 -
340 grams white chocolate chips
04 -
56 grams mascarpone cheese
05 -
1/2 teaspoon kosher salt
→ Chocolate Coating & Decoration
06 -
2 tablespoons refined coconut oil or vegetable oil, divided
07 -
170 grams white chocolate chips
08 -
28 grams dark chocolate
09 -
170 grams semisweet chocolate chips
10 -
2 crisp ladyfingers, crushed
11 -
2 tablespoons unsweetened cocoa powder
# Step-by-Step Directions:
01 -
In a small pot over medium heat, combine heavy cream with espresso powder and heat until bubbles appear around the edges. Remove from heat and let cool for 10 minutes.
02 -
Place 340 grams white chocolate chips in a large heatproof bowl. Using a fine-mesh sieve, strain the espresso-infused cream over the chocolate chips, discarding any solids.
03 -
Set the bowl over a medium pot of gently simmering water, ensuring the bottom does not touch the water. Stir constantly until the chocolate is nearly melted, then remove from heat and stir until completely smooth.
04 -
Whisk in mascarpone cheese and kosher salt until fully combined. Cover the bowl and refrigerate the ganache until firm, at least 2 hours or overnight.
05 -
Using a rounded tablespoon, portion and roll the chilled ganache into 24 balls approximately 2.5 cm in diameter. Place on a parchment-lined baking sheet and freeze until solid, at least 30 minutes or up to overnight.
06 -
In a heatproof bowl, microwave 1 tablespoon oil with 170 grams white chocolate chips in 20-second intervals, stirring between each, until melted and smooth.
07 -
Using a fork, dip 8 ganache balls into the melted white chocolate to coat. Place on the baking sheet and immediately sprinkle with shaved dark chocolate.
08 -
In a separate bowl, microwave 170 grams semisweet chocolate chips with remaining 1 tablespoon oil in 20-second intervals, stirring between each, until melted and smooth. Dip 8 ganache balls in the melted semisweet chocolate and sprinkle with crushed ladyfingers.
09 -
Place unsweetened cocoa powder in a small bowl. Roll the final 8 ganache balls in cocoa powder to coat evenly.
10 -
Chill all coated truffles in the refrigerator until firm, at least 30 minutes. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
# Helpful Notes:
01 -
Chilling the ganache thoroughly ensures smooth, round truffles and reduces stickiness during rolling.
02 -
Utilizing a double boiler for melting yields smooth, lump-free ganache with minimized risk of burning the chocolate.