Want an easy, finger-friendly version of tiramisu? Try No-Bake Tiramisu Truffles. All the flavor of the classic Italian dessert wrapped in a decadent chocolate shell, and you don't need a spoon. A perfect no-bake treat for Valentine's Day or for holiday gift giving!
In a food processor, pulse the ladyfingers, half the package at a time, into fine crumbs. Reserve 2 tablespoons to sprinkle on the truffles later. Transfer the remaining crumbs to the bowl of a stand mixer or a large bowl. Add the sugar and whisk until combined.
Using a stand mixer fitted with a paddle attachment or a hand mixer, beat in the mascarpone cheese. Add the espresso and/or liqueur, one tablespoon at a time, until the texture is like a soft cookie dough. Cover with plastic wrap and chill for at least 1 hour.
Line a half sheet baking pan with a Silpat silicone mat or parchment paper. Remove the filling from the fridge. Using a small cookie scoop, shape the filling into 1-inch balls and place them on the prepared baking pan. Chill the balls for 20 to 30 minutes or freeze for 10 minutes, then transfer the balls to a plate (you'll need the baking pan for dipping the truffles).
Melt and temper the chocolate and stir in the espresso powder. Dip a cold truffle ball into the tempered chocolate and remove using a dipping tool and transfer it back to the baking pan. Sprinkle the truffle with the ladyfinger crumbs you set aside earlier. Repeat for the remaining truffles.
Chill the truffles for 15 to 20 minutes to allow the chocolate to set.
Storage instructions: Store the tiramisu truffles in an airtight container in the refrigerator for about a week. Bring them to room temperature before serving.
Make-ahead instructions: Store the un-dipped truffle balls in a closed container for 2 days, or freeze them in a ziplock bag for up to 3 months.
Recipe Notes
For the ladyfingers, you want the crunchy kind (not the soft ones) for making crumbs.You can substitute ¾ cup of cream cheese (170 grams) for the mascarpone, if desired.A combination of 2 tablespoons Kahlua and 1 tablespoon strong espresso gives muted coffee flavor to the truffles. For a little more sweetness and booziness, skip the espresso and go with 3 tablespoons Kahlua (just avoid giving these boozy truffles to kids and pregnant women). You can also skip the Kahlua entirely and use just strong espresso for a stronger coffee presence.Use pure dark or semisweet chocolate since you'll want to temper it (to get that nice shininess and satisfying snap). The best type of chocolate to use are chocolate wafers or a bar of chocolate.