Description
These Tiramisu Truffles are a delightful twist on the classic Italian dessert, combining moist white cake with creamy mascarpone, coffee, and Kahlua, all coated in a smooth white chocolate shell and finished with a dusting of cocoa powder. Perfect as an elegant bite-sized treat for parties or special occasions.
Ingredients
Base Cake
- 1 box white cake mix (plus ingredients called for on box)
Filling
- 8 oz mascarpone cheese
- 3 tbsp Kahlua
- 3 tbsp espresso granules
Coating and Garnish
- 1 package white almond bark
- Cocoa powder, for garnish
Instructions
- Prepare the cake: Follow the instructions on the box to prepare the white cake batter, including all ingredients called for on the box. Bake the cake according to package directions and allow it to cool completely before proceeding.
- Crumble the cake: Once the cake is fully cooled, crumble it into a large mixing bowl using your hands or a fork until it breaks down into fine crumbs.
- Mix filling ingredients: Using an electric mixer, combine the cake crumbs with the mascarpone cheese, Kahlua, and espresso granules until evenly mixed and the mixture is smooth enough to hold together.
- Form truffle balls: Roll the mixture into 1-inch diameter balls with your hands and place them on a cookie sheet lined with parchment paper or a silicone mat.
- Freeze the balls: Place the cookie sheet with the cake balls into the freezer for about 45 minutes to firm them up for easier coating.
- Melt the almond bark: In a microwave-safe container, melt the white almond bark in short bursts, stirring in between, or melt it gently over a stovetop double boiler until fully smooth.
- Coat the truffles: Remove the chilled cake balls from the freezer and using a fork, dip each ball thoroughly into the melted almond bark, ensuring complete coverage.
- Garnish with cocoa powder: Place the coated truffle on the cookie sheet and immediately sprinkle cocoa powder on top while the coating is still wet to create a tiramisu-inspired finish.
- Repeat coating: Continue this dipping and garnishing process with all remaining cake balls until they are all coated.
- Harden the coating: Allow the coated truffles to rest at room temperature or in the fridge for a few minutes until the white chocolate coating fully hardens before serving.
Notes
- Ensure the cake is completely cooled before crumbling to prevent sogginess.
- For stronger coffee flavor, dissolve espresso granules in a small amount of warm water before mixing.
- Can substitute Kahlua with coffee liqueur or leave out for a non-alcoholic version.
- Store truffles in the refrigerator in an airtight container for up to 5 days.
- For extra decoration, dust with powdered sugar or garnish with finely chopped almonds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
