Ingredients
Scale
- 8 oz mascarpone cheese (softened)
- ½ cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 12 ladyfinger cookies (crumbled)
- 2 tbsp strong brewed espresso or coffee (cooled)
- 1 cup dark chocolate chips (or semi-sweet chocolate)
- 1 tbsp coconut oil (optional, for smoother melting)
- Unsweetened cocoa powder (for dusting, optional)
Instructions
- Whip heavy cream until stiff peaks form. In a separate bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Fold the whipped cream into the mascarpone mixture. Soak crumbled ladyfingers in cooled espresso and gently fold them into the mascarpone mixture. Chill the mixture for at least 1 hour to firm up.
- Scoop small portions of the chilled mixture using a cookie scoop or spoon, then roll them into smooth balls with your hands. Place the balls on a parchment-lined tray and freeze for 15–20 minutes to set.
- Melt chocolate chips with coconut oil in a microwave-safe bowl or double boiler, stirring until smooth. Dip each truffle into the melted chocolate, ensuring full coverage, and place it back on the tray. Alternatively, roll the truffles in cocoa powder for a lighter coating. Let the chocolate harden before serving.
- Dust with additional cocoa powder or drizzle with melted white chocolate for an extra decorative touch.
Notes
- For a gluten-free option, use gluten-free ladyfingers or crushed gluten-free cookies.
- Make a vegan version by substituting plant-based mascarpone, whipped cream, and dairy-free chocolate.
- Freeze uncoated truffles for up to 1 month; thaw before dipping in chocolate.
- Add rum or amaretto to the espresso for an adult twist.
- Store finished truffles in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 truffle (approx. 30g)
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 10 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg