Ingredients
Equipment
Method
Preparation
- In a food processor, add the crushed savoiardi cookies and sugar and pulse until completely crushed.
- Add the mascarpone and heavy cream, and combine.
- Add the coffee a little at a time, starting with 1 tablespoon, and combine until the dough sticks together.
- Place the dough in a glass bowl, cover with plastic wrap, and refrigerate for 3-4 hours.
- Remove from the fridge and roll the dough into golf ball-sized balls, then freeze for approximately 15-20 minutes.
Coating
- While the balls are in the freezer, melt the chocolate by placing half in a bowl over a pot of boiling water, stirring until melted.
- Remove from heat and add the remaining chocolate, stirring until smooth; let cool slightly.
- Remove the truffle balls from the freezer, place a toothpick in each ball, and dip into the melted chocolate.
- Place on a parchment paper-lined cookie sheet with the toothpick still attached.
- While the chocolate is still wet, add chocolate curls and let harden.
- Dust with cocoa before serving.
Nutrition
Notes
Feel free to customize by adding nuts or flavored chocolate. Enjoy these bites of heaven anytime!
