Coffee and Doughnut Truffles

The traditional pairing of coffee and doughnuts takes on a whole new look with these no-bake truffles. The blend of doughnuts and BelGioioso Tiramisu Mascarpone cheese with white chocolate will satisfy any sweet tooth. Dusted with espresso powder, they’ll dress up a brunch or holiday cookie platters.

Yield: 20 truffles

Ingredients

• 4 old-fashioned cake doughnuts, broken into pieces
• 1 (8 ounce) container BelGioioso Tiramisù Mascarpone cheese
• 6 ounces white baking chocolate, chopped
• 2 tablespoons espresso powder
• Coffee beans or chocolate-covered coffee beans (optional)

Instructions

1. Place doughnuts and mascarpone in a food processor; cover and process until mixture is smooth. Wrap tightly in plastic wrap. Refrigerate overnight.
2. Line a 15 x 10 inch baking pan with parchment paper.
3. Roll doughnut mixture into 1 1/2 inch balls; place on prepared pan. Refrigerate for 1 hour.
4. Melt chocolate in a micro-safe bowl on 50% power in 30 second intervals, stirring until smooth.
5. Dip balls in chocolate, letting any excess chocolate drip off. Return to parchment-lined pan. Dust with espresso powder. Garnish with coffee beans if desired.
6. Refrigerate until serving.

Notes

Any brand of Wisconsin mascarpone cheese can be used.

When dipping the truffles, use a table fork or candy fork to lift each ball out of the melted baking chocolate. The excess chocolate will drip through the fork tines, leaving a smooth chocolate coat. Use a wooden to gently place it on the pan.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin