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
- 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)
- Place doughnuts and mascarpone in a food processor; cover and process until mixture is smooth. Wrap tightly in plastic wrap. Refrigerate overnight.
- Line a 15 x 10 inch baking pan with parchment paper.
- Roll doughnut mixture into 1 1/2 inch balls; place on prepared pan. Refrigerate for 1 hour.
- Melt chocolate in a microwave-safe bowl on 50% power in 30 second intervals, stirring until smooth.
- 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.
- Refrigerate until serving.
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.