Tiramisu Truffles

Submitted by Chef Gal Italiano

"The most exquisite truffle I've ever made. I've just discovered a new liqueur called Tiramisu and it enhances so many of my desserts. This recipe is very easy, and the outcome is a crowd pleaser."

 

• Ready In: 25mins
• Ingredients: 8
• Yields: 18 truffles
• Serves: 18

ingredients

• 99.22 g good bittersweet chocolate
• 99.22 g good semisweet chocolate
• 118.29 ml heavy cream
• 29.58 ml tiramisu liqueur (from liquor store)
• 14.79 ml brewed coffee
• 2.46 ml good vanilla extract
• ghiradelli ground chocolate, and
• cocoa (for rolling)

directions

1. Chop the chocolates and place in a bowl.
2. Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the Tiramisu liqueur, coffee and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
3. With 2 teaspoons or a 1 1/4 inch ice cream scoop, make the dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the Ground Chocolate/Cocoa and chill again. Refrigerate overnight for best result.