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Tiramisu Cookie Dough Truffles

tiramisu cookie dough truffles - featured image
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These easy, no-bake tiramisu cookie dough truffles combine the classic flavors of espresso, mascarpone, and chocolate in a creamy, bite-sized treat. Perfect for coffee lovers and anyone craving a quick, crowd-pleasing dessert without turning on the oven.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, heat-treated
  • 1/4 cup (57g) salted butter, softened
  • 4 oz (113g) mascarpone cheese, room temperature
  • 1/3 cup (67g) granulated sugar
  • 1/3 cup (67g) packed brown sugar
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/3 cup (60g) mini chocolate chips
  • 1 cup (170g) semi-sweet or dark chocolate chips
  • 1 tablespoon coconut oil
  • 1 teaspoon instant espresso powder (for chocolate shell)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Heat-treat the flour: Place 1 cup all-purpose flour on a microwave-safe plate. Microwave in 30-second bursts, stirring between each, until the flour reaches 165°F (74°C). Let cool completely.
  2. Cream the butter, mascarpone, and sugars: In a large bowl, combine softened butter, mascarpone cheese, granulated sugar, and brown sugar. Beat with a hand mixer on medium speed for 1-2 minutes until light and fluffy.
  3. Add espresso, vanilla, and salt: Add instant espresso powder, vanilla extract, and sea salt. Mix until well combined.
  4. Add the flour: Add cooled, heat-treated flour to the bowl. Mix on low speed until just combined. If needed, use a spatula to finish folding everything together.
  5. Fold in mini chocolate chips: Add mini chocolate chips and gently fold them in until evenly distributed.
  6. Shape the truffles: Using a small cookie scoop or tablespoon, portion the dough into 18-20 even pieces. Roll each into a ball and place on a parchment-lined baking sheet. Chill the dough balls in the freezer for 20-30 minutes.
  7. Make the espresso chocolate shell: In a microwave-safe bowl, combine chocolate chips, coconut oil, and instant espresso powder. Microwave in 20-second bursts, stirring in between, until smooth and glossy. Let cool slightly.
  8. Dip the truffles: Remove truffles from the freezer. Drop each ball into the chocolate, turning gently with two forks to coat. Lift out, letting excess chocolate drip off, and return to the lined tray.
  9. Finish and set: Before the chocolate sets, dust each truffle with a little unsweetened cocoa powder. Chill in the fridge for 20 minutes, or until the shell is firm.
  10. Serve and enjoy: Let the truffles sit at room temperature for 5-10 minutes before serving for the creamiest texture.

Notes

Heat-treat the flour to make it safe for raw consumption. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and cream cheese for mascarpone. Chill dough before rolling and dipping for best results. Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.

Nutrition

Keywords: tiramisu truffles, cookie dough truffles, no bake dessert, espresso dessert, mascarpone truffles, easy truffles, coffee dessert, Italian dessert, party treats, chocolate truffles

Find it online: https://tempotaste.com/tiramisu-cookie-dough-truffles-recipe-easy-no-bake-espresso-dessert/