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Coffee and Doughnut Truffles

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.


  • 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)


  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 microwave-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.

Yield: 20 truffles

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.

Recipe and photo credit: Dairy Farmers of Wisconsin


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