Tiramisu Truffle Bites using a Arthur Martin
(5)
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Indulge in the luxurious world of Tiramisu truffles, where rich Italian flavors collide with bite-sized bliss! These decadent little orbs are inspired by the classic dessert, but they pack a punch of coffee and Amaretto wrapped in a velvety mascarpone hug. Legend has it that the original Tiramisu was created in the 1960s in Treviso, Italy, as a pick-me-up for tired souls – which is ironic because these truffles will have you reaching for just one more before you even know it! Roll them in cocoa powder for that signature bitterness, and you’ll have a dessert that’s as sophisticated as it is playful. Perfect for impressing guests or simply treating yourself, these truffles are bound to become a sweet staple in your kitchen repertoire.
Ingredients
- 50 g Coffee
- 200 g Water
- 100 g Spoon biscuit
- 250 g Mascarpone
- 20 g Granulated sugar
- 10 g Dark rum
- 30 g Bitter cocoa
Steps
Coffee Infusion
- Add 50 g of coffee, 100 g of water in the food processor bowl.
- Mix manual: 8:00min / 100°C / Speed 1.
- Setaside the preparation content let cool.
Truffle Base
- Wash the food processor bowl.
- Add 100 g of spoon biscuit in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 10.
- Add 250 g of mascarpone, 20 g of granulated sugar, 10 g of dark rum in the food processor bowl.
- Transfer the content of the preparation content in a bowl.
- Add 100 g of water in the food processor bowl.
- Transfer the content of the plate in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the preparation content in the bowl cover with plastic wrap.
- Setaside the preparation content in a fridge during 2h .
Shaping and Coating
- Shape the chilled truffle mixture into small cone shapes.
- Coat 30 g of bitter cocoa on the preparation content.
- Setaside the preparation content in the fridge during 30min.
- Serve Cold.
