Tiramisu Truffles Recipe

Almost everyone loves Tiramisu so this easy to prepare Truffle recipe is a hit both from simplicity to prepare through to a flavour that will most definitely delight! As with all chocolate desserts like brownies, the quality of the ingredients is everything.

Always use the best chocolate you can – here at Dello Mano we always use Belgian Chocolate. We made the decision to use Belgian Chocolate in our luxury brownies after travelling the world to sample and select the best chocolate. A trip to Belgium and into Bruges left us with no doubt that the Dello Mano Luxury Brownie would be created from Belgian Chocolate. I understand though,  it’s not always available so use the best that you can. The quality of this and any dessert is very much influenced by using great chocolate,  real Espresso and quality Australian butter.  We use always use Di Bella Espresso direct from the espresso machine to create these lovelies!

These Belgian Chocolate truffles are a great dessert for casual entertainment as they can be prepared well in advance. The flavour combination is delicious and will really impress your guests or chocolate gift recipient.

I know if pushed we go for brownies here at Dello Mano however occasionally we, just like you probably look for a different chocolate gift or chocoalte treat. There’s always something very luxurious about a chocolate truffle.

tiramisu truffles (4)
Tiramisu Truffles
tiramisu truffles (1)
Take small amounts of the mixture and roll them quickly between your hands to create a ball shape
tiramisu truffles (2)
Place each truffle in the cocoa and roll until it is fully covered
tiramisu truffles (3)
Repeat with each truffle until all of the mixture has been used
tiramisu truffles (5)
Enjoy eating this easy and yummy treat!

Ingredients:

  • 1 cup crumbled cake or biscuit
  • 2 tbsp espresso liquid ( we use direct from the Esprsso Machine in the Dello Mano Cafe)
  • 25g Australian butter
  • 1 cup dark Belgian chocolate – cut to small pieces
  • 1/2 cup mascarpone
  •  Belgian Cocoa Powder to cover approximately 80 g

Yields:

12 large  Tiramisu Truffles or around 24 small truffles

Methods:

  • Pour espress over the crumbled cake or biscuit in a small bowl and pour over the espress. Leave to soak.
  • Melt butter over a medium heat and when molten add the mascarpone. Continue to gently heat, stirring regularly, until the mascarpone melts and is fully combined with the butter. The overall mixture will be creamy and almost velvety. Remove from heat and let cool for about 5 minutes.
  • Now place the chocolate on a double boiler or you can very carefully microwave the chocolate to melt. Note if you use a microwave you need to be very careful as the chocolate heats from within and can easily burn without you noticing. If you use a double boiler then be very careful not to let any water into the chocolate – water and chocolate do not mix. :). Once melted allow to cool slightly.
  • Mix the butter/marscapone and chocolate together and make sure the mix is even. Carefully add the biscuit or cake and mix gently and evenly so when set your mix will have some of the delicious coffee flavour through each truffle.
  • Refrigerate the truffle mixture for around two hours, or until it is firm enough to be scooped with a spoon or an ice cream scoop.
  • Scoop small amounts and then finalise shape by rolling in your hands. Roll each ball on cocoa powder until it is evenly covers.
  • Repeat with each truffle until completed.
  • Store in the refrigerator until time to enjoy!

This is a wonderful chocolate gift or sit back with a glass of dessert wine, coffee or even a Belgian Beer and enjoy this delicious treat.

If you’re out of time and have a chocolate truffle emergency you can always take the easy option and buy chocolate truffle as a chocolate gift online at our Dello Mano store. Dello Mano crafts handmade strawberry, peppermint and classic Belgian Chocolate truffles regularly and makes special flavours from time to time.

Recipe : Double Chocolate Pecan Fudge Squares

We bake most weekends and this past weekend was no exception.  With winter theoretically on our door step ( in theory, I say  because the days here in Brisbane at this time of the year really are glorious!) it seemed only fitting to bake ourselves  a triple layer treat.

Dello Mano Kitchen Baking of Double Pecan Fudge Squares
Triple layers of yumness!

The layers in these Double Chocolate Pecan Fudge Squares  do take a little more time however the result is well worth the effort.

Start by preparing the biscuit base according to the instructions below. Take care not to overbake it as it tends to dry quickly and you really are looking for lovely moistness across each of the square layers.

The  creamy chocolate filling is simply a brown sugar and butter mix made super delicious with condensed milk.  I’ve long been a fan of condensed milk. Beginning my Food Science career at Carnation, I remember clearly the joy of huge and I mean really huge, vats of white creamy condensed milk. My job then was to taste test the condensed milk as it caramalises over time.  A  life well spent – condensed milk tasting to now these days brownie tasting!

condensed milk pouring
Delicious condensed milk makes for the beginning

Of course, as we always say great chocolate makes or breaks a dessert. Here at Dello Mano our choice of beautiful chocolate is Belgian chocolate however so long as you choose great quality, the choice of chocolate is yours.

dark chocolate bowl
Delicious dark chocolate

After melting, pour the molten dark Belgian chocolate onto the base of biscuit and creamy filling.

Dark chocolate pouring into pan
Use great quality dark chocolate

Starting to get exciting now – take a little care to evenly spread the chocolate so as to ensure the squares look balanced when they’re cut. Refrigerate.

spread dark chocolate onto filling
Dark chocolate spread onto filling

Remove from the refrigerator and carefully cut the layers to your preferred size. Since we love Dello Mano cubes, we have a preference for little squares, but really the fudge squares could be ribbons or bar shaped.  Just take a little care when moving the knife through the layers to avoid cracking.

cutting double pecan fudge
Carefully cut into neat squares

Sit back and enjoy those delicious layers.

double pecan fudge finished
Double Pecan Fudge – the final product

DOUBLE CHOCOLATE PECAN FUDGE SLICE

INGREDIENTS:

BASE

¼ cup finely chopped pecans

100 g Butter, melted

1/3 cup brown sugar

1 cup plain flour, sifted

1/4 teaspoon baking powder

FILLING

395 g can sweetened condensed milk

1 cup brown sugar

125 g butter, chopped into small pieces

120g coursely chopped pecans

100 g  dark Belgian chocolate, chopped

FROSTING

60 g butter, chopped

200 g dark Belgian chocolate, chopped 

PREPARATION

Preheat oven to 170-180°C depending on your oven. Grease and line a brownie style pan.

       THE BASE

Combine butter, sugar and pecans in a bowl. Add flour and baking powder. Mix until well combined. Using the back of a spoon         press the base mixture into the cake pan.

Bake for 18 minutes or until golden and firm to touch.

THE FILLING

Combine milk, sugar and butter in a 2-liter (8 cup) microwave safe jug or bowl. Cook, uncovered, stirring every 2 minutes for 6         to 8 minutes on high (100%) power or until mixtures comes to the boil and is thick and golden. Stand for 1 minute.Add the          chocolate and stir constantly until melted. Stir in pecans.

Add the chocolate and stir constantly until melted. Stir in pecans.

Pour over warm base and set aside to cool completely.

TO MAKE FROSTING

Melt butter over a low heat.  When melted slowly add chocolate, stirring gently  until smooth. Be careful not to aerate the chocolate mix. Pour over fudge filling.

Optional : Spread some crushed pecans on top before refrigerating ( can there ever be too many pecans!)

Refrigerate for 15 minutes to set. Cut into squares and serve.

        Recipe adapted from Stahmann Pecan Farms – www.stahmann.com.au