Chocolate Mascarpone Truffles are Italian treats made with mascarpone cheese, cocoa, plain cookies and a little sugar. Nothing more to get these delicious little sweet Italian truffles!
With NO EGGS and NO BUTTER, chocolate mascarpone truffles are a perfect dessert for any occasion. From Christmas and Easter celebrations to all other occasions, they are always good and welcome.
Mascarpone and chocolate truffles are perfect if you are short on time but want to bring to the table a dessert with guaranteed success. They are incredibly good in their simplicity and very quick to make. Oh, plus they don’t require cooking! Soft, creamy and delicate, they are a real treat!
Prep Time: 45 Min
Cook Time: 0 Min
Cooling Time: at least 2 Hrs in the fridge
Servings: about 30 truffles
INGREDIENTS
150 g of plain cookies. We recommend dry cookies such as Oro Saiwa or Kedem Tea
250 g of mascarpone cheese at room temperature. You can even make mascarpone cheese at home using our recipe.
35 g (3 tablespoons) of bitter cocoa powder
100 g (1/2 cup) of granulated sugar
1 tablespoon of rum (optional)
FOR THE DECORATION
40 g (1/2 cup) of coconut flour
40 g (1/2 cup ) of rainbow sprinkles
40 g (1/2 cup) of chocolate sprinkles
Tips: Using a kitchen scale can make each truffle same size
Instruction
To make chocolate mascarpone truffles, first chop the cookies witha food processor. It’s not necessary to reduce them to a powder, but they should still have a fine grain.
Now put the chopped cookies in a bowl and add the other ingredients. First the sugar then the cocoa and mix.
Add the mascarpone cheese. Mix all the ingredients very well. The dough will be a little difficult to mix with a spoon. You can also knead with your hands if you prefer.
Finally, if you like, add the rum and finish mixing very well. (The rum is optional.)
Place the bowl with the dough in the refrigerator for about 20 minutes covered with plastic wrap and let it cool.
Take the dough and form small balls with your hands. If the dough sticks a bit, moisten your hands slightly.
Place the toppings in separate bowls. You can use rainbow sprinkles, chocolate sprinkles or coconut flour.
Roll the chocolate mascarpone truffles into the sprinkles and coat them. Arrange the truffles in the mini cupcake liners.
It is recommended to leave the treats in the refrigerator for at least 2 hours before serving.
You can store the mascarpone and chocolate truffles in the refrigerator for 2 to 3 days. Cover them with plastic wrap or store them in an airtight container.
