01 -
In a mixing bowl, toss in the mascarpone, powdered sugar, ladyfingers, espresso powder, and vanilla. Mix well until you've got a creamy, uniform consistency. Don't overdo it—mascarpone likes to stay smooth if treated gently.
02 -
Spoon out tablespoon-sized portions of the mix. Roll them between your hands into small balls—if it sticks too much, you can rub your palms with a tiny pinch of cocoa powder. Line them up neatly on a parchment-covered baking sheet.
03 -
Set the tray of rolled balls in the fridge and let them cool off for a half hour. Pressed for time? Pop them in the freezer for around 10 minutes instead!
04 -
Grab a microwave-safe bowl and add the chocolate chips. Heat in 20-second intervals, giving it a good stir each time. Keep going until it turns silky smooth—just don't let it burn or seize.
05 -
Time for the fun part! Dip your chilled truffle balls one-by-one into the melted chocolate, letting the extra drip off. Or, roll them in cocoa powder if that’s your vibe. I like to mix and match!
06 -
While the chocolate coating is still a little wet, sprinkle on some cocoa powder for a finishing touch. Put the truffles back on the parchment paper so they can set properly.
07 -
Move the finished truffles to the fridge for about 15 minutes to help the coating set. Once they’ve firmed up, store them in an airtight box—or just eat them immediately. No shame!