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  • Prep
    2 min
  • Total
    15 min
  • Servings

Tiramisu Truffles


  • 340 g (12 oz) white chocolate, in pastilles or chopped
  • 45 ml (3 tbsp) salted butter
  • 10 ml (2 tsp) instant espresso powder
  • 10 dark-roasted coffee beans, crushed finely
  • 30 ml (2 tbsp) 35% whipping cream, heated
  • 60 ml (1/4 cup) Saputo Ricotta di Campagna cheese
  • 4 to 6 store bought ladyfingers, crushed to a powder
  • 2.5 ml (1/2 tsp) vanilla extract
  • 5 ml (1 tsp) rum extract


  • 140 g (5 oz) bittersweet chocolate, in pastilles or chopped
  • Sufficient quantity of good quality cocoa powder
  • Sufficient quantity of chocolate-covered coffee beans


  1. In the top of a double boiler, melt the white chocolate with the butter. Stir to combine and cool a few minutes at room temperature.
  2. Add the two coffees and mix gently. Add the remaining 5 ingredients and stir to combine. Cover with plastic wrap and leave at room temperature for 1 hour. Refrigerate for 2 hours.
  3. Line a baking sheet with parchment. Using a small spoon, scoop up 10 ml (2 tsp) of the chocolate mixture and shape it into a ball.
  4. Place on the parchment and repeat with the remaining mixture. Refrigerate.
  5. Melt the chocolate for the coating and cool slightly. Using a small fork, dip the truffles one at a time and remove with a small fork, allowing some of the excess coating to drip off.
  6. Roll the truffles in the cocoa powder and decorate each with a chocolate-covered coffee bean.