The mascarpone truffles are easy and quick treats to prepare, no-bake and no added eggs. They can be made last minute and customized in countless ways! I make them often, for every occasion, because everyone at home loves them!
Today I present to you mascarpone truffles, soft and super colorful! The beauty of this no-bake treat is that we can decorate it however we please. Thinking about the upcoming holidays, the Christmas ones, I decided to dress them up festively!
To make these delicious truffles, I used ladyfingers (read at the bottom for various substitutions), mascarpone, and hazelnut cream.
Once the mixture is prepared, many small balls are made, which are then rolled in pistachio crumbs (or hazelnuts or almonds), or in cocoa or shredded coconut. For an even more colorful and fun version, you can use sugar sprinkles and various kinds of sprinkles. I always have a nice stock of these products in the pantry that I use to decorate various treats.
The mascarpone sweet truffles keep for about 3-4 days in the fridge and can be prepared for any occasion, such as birthdays, buffets, appetizers with friends, various events, or for a romantic dinner!
Over the years, I have prepared different versions of these quick sweets! The most loved one is surely the lemon one, a real delight! The coconut and amaretti version is also excellent. Did you know you can make truffles with panettone? Try this version with cream cheese and a Nutella heart, amazing! And why not, a version for chocolate lovers with rum and orange! If you want to prepare them for Christmas, try these coconut and white chocolate balls!
But now let’s get to us! Let’s prepare these mascarpone and biscuit truffles together!
Other easy and delicious sweets you might be interested in!
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: approximately 20 truffles
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4.9 oz ladyfingers (or cookies to taste)
- 7.1 oz mascarpone (or cream cheese, spreadable cheese or ricotta)
- 1.4 oz sugar
- 1.8 oz hazelnut spread
- 1 tsp unsweetened cocoa powder
- to taste hazelnut crumbs (or pistachios or almonds)
- to taste shredded coconut
- to taste colored sprinkles
- to taste unsweetened cocoa powder
Tools
- Bowl
- Spatula
- Small Bowls
- Cupcake Liners
Steps
First, crumble the ladyfingers (or cookies to taste) without turning them into flour.
I advise against using a food processor because it would turn them into a fine powder. It’s better to put them in a food bag and crush them with a rolling pin.
Then pour the crumbled cookies into a large bowl, add sugar and mascarpone.
Add a teaspoon of unsweetened cocoa powder, the hazelnut cream, and a vial of rum flavoring (only if you like).
Mix all the ingredients in the bowl with your hands or a spatula until you obtain a compact mixture.
If the dough is still too soft to work with, add one or two crumbled cookies and mix.
At this point, take small portions of the dough and roll them in the palm of your hand to form many balls.
To prevent the mixture from sticking to your hands, you can SLIGHTLY moisten your palm with a bit of water.
As you form the mascarpone and ladyfinger balls, arrange them on a tray and then move on to decoration.
I used unsweetened cocoa powder for some, shredded coconut for others, and then alternated based on the number of balls obtained with hazelnut crumbs, almond flakes, pistachio crumbs, and colored sprinkles.
We can also make them all the same and choose to decorate them, for example, only with cocoa powder rather than shredded coconut, etc.
Once the mixture is finished and all the mascarpone and ladyfinger balls are formed, place them in colorful paper cupcake liners.
Put them in the fridge and let them set for about an hour, and then, finally, you can enjoy these delicious mascarpone truffles.
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
How can I substitute ladyfingers?
You can use any cookies you prefer, even egg-free ones in case of allergies. If you use cocoa cookies, you can skip using cocoa powder.
I don’t like mascarpone, what can I use instead?
Mascarpone can be replaced, always respecting the indicated quantities, with cream cheese or spreadable cheese, or with ricotta as long as it’s well-drained of its whey. I advise against using yogurt because you would have to modify all other ingredient quantities to achieve the right consistency.
Is it essential to use hazelnut cream? How can I substitute it?
No, it’s not essential, so if you want, you can skip it or replace it with pistachio cream or melted chocolate (dark or milk).
Can I leave the truffles at room temperature?
I don’t recommend it, especially if the room temperature is quite high. In the fridge, these mascarpone and ladyfinger balls achieve a nice firm consistency, while at room temperature, they soften significantly, so it’s better to avoid that.
Can I freeze the truffles?
I have never tried freezing the truffles, so I don’t know their consistency after thawing. However, you can store them in the fridge for 3-4 days.
How can I flavor the truffles?
I usually use a vial of rum flavoring in the more chocolatey version, or lemon or orange zest, vanilla flavor, almond flavor, etc. It’s not essential to use flavors because the truffles are always delicious!
