Description
The ganache needs to set in the refrigerator for at least an hour before you can roll your truffles so please factor in this time.
Ingredients
Scale
- 8 oz semisweet chocolate, chopped
- 2 tbsp heavy cream
- 3 tbsp mascarpone cheese
- 1 cup lady finger cookies (savoiardi cookies), crumbled
- 3 tbsp brewed espresso coffee
Instructions
- Make the cookie mixture: In a large bowl, mix the crumbled cookies with the brewed espresso coffee and set aside.
- Make the ganache: In a double broiler, melt the chocolate with the mascarpone cheese and heavy cream and stir with a spatula. Try not to stir too much as you don’t want to put a lot of air in the mixture. Once the chocolate has melted, take off the heat and give it one soft stir to ensure the cheese is melted and incorporated.
- Mix the cookie and chocolate mixture together and then refrigerate until firm enough to roll the mixture into truffle balls (about 1 hour).
- Prepare the truffles: Remove from refrigerator and use your hands to roll 1 inch truffles. Roll the truffle balls in cocoa powder. Keep refrigerated. Remove from the refrigerator about 30 minutes before serving to allow the truffles to become slightly soft.
- Prep Time: 30 mins