Ingredients
Scale
- 1 cup mascarpone cheese (about 240g)
- 1 cup crushed ladyfinger cookies (about 100g)
- 1/2 cup cooled espresso (about 120ml)
- 1/4 cup cocoa powder (for dusting)
- 8 oz chopped dark chocolate (about 225g)
- 1/4 cup sugar (about 50g)
- 1 teaspoon vanilla extract
Instructions
- Brew strong espresso and let it cool to room temperature.
- In a mixing bowl, combine mascarpone cheese, crushed ladyfinger cookies, cooled espresso, sugar, and vanilla extract. Mix until well combined.
- Refrigerate the mixture for about an hour to firm it up.
- Use a cookie scoop to form small balls from the chilled mixture and place them on a parchment-lined baking sheet.
- Melt the chopped dark chocolate using a double boiler or microwave. Dip each truffle into the melted chocolate and let excess drip off before returning them to the baking sheet.
- Chill the coated truffles for about 30 minutes until the chocolate sets.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 7g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg