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Instructions
- In a large mixing bowl, combine crushed ladyfinger cookies, mascarpone cheese, powdered sugar, coffee liqueur, vanilla extract, and cooled espresso. Mix until well combined and smooth.
- Chill the mixture in the refrigerator for about 15 minutes to make it easier to handle.
- Once chilled, take small portions of the mixture and roll them into balls (about 1 inch in diameter) using your hands.
- Place the formed truffles on a baking sheet lined with parchment paper and refrigerate them for another 30 minutes.
- While the truffles are chilling, melt the dark chocolate in a microwave or double boiler until smooth.
- Dip each truffle into the melted chocolate, making sure they are fully coated.
- Place the chocolate-coated truffles back on the baking sheet and allow the chocolate to set.
- Once the chocolate is set, dust the truffles with cocoa powder before serving.
Chef’s Tips
- For added flavor, you can incorporate a touch of espresso powder into the mixture.
- Make sure to let the chocolate coating set completely before serving for a clean finish.
- Experiment with different chocolate coatings, such as white chocolate or milk chocolate, for a twist on the original flavor.
Nutrition (per serving)
Approximately 100 calories, 2g protein, 10g carbs, 6g fat
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