Tiramisu truffles
- Esther Clark
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Makes 24
Easy
Prep: 30 mins
Cook: 5 mins
plus at least 1 hr 45 mins chilling and freezing
A star rating of 5 out of 5.7 ratingsRate
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Give these truffles for a Christmas or birthday present. With white and dark chocolate plus a marsala and espresso centre, they taste just like a slice of tiramisu
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
140ml double cream
-
25g unsalted butter
-
150g dark chocolate
chopped
-
60ml marsala
-
1 heaped tbsp strong espresso powder
plus extra for dusting
-
250g white chocolate
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Nutrition: Per truffle
- kcal132
- fat10g
- saturates6g
- carbs8g
- sugars7g
- fibre1g
- protein2g
- salt0.04g
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Method
-
step 1
Gently heat the double cream and butter until just steaming. Put the dark chocolate in a heatproof bowl, pour over the warm cream and stir to melt. Stir in the marsala, then mix the espresso powder with 1 tbsp boiling water and add this as well. Chill for 1-2 hrs, or until firm enough to scoop. Use a teaspoon to scoop the mixture and gently roll into balls using your hands (you may want to use gloves). Put on a lined baking tray and freeze for 30 mins.
-
step 2
Heat the white chocolate in the microwave for 1-2 mins, or until melted, then dip each ball in the white chocolate and return to the tray using a fork. Dust with a little espresso powder while the chocolate is still soft. Return to the freezer for 10-15 mins to set. Will keep in the fridge for three days.
Recipe from Good Food magazine, December 2019
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A star rating of 5 out of 5.7 ratings
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