RECIPES

Coffee and Doughnut Truffles

Indulge in this new take on coffee and doughnuts; these tiramisu mascarpone cheese truffles dress up any brunch or holiday cookie platter.

Active Time

40 Minutes

Servings

Makes

20 Truffles

Ingredients

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

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mascarpone can be used in this recipe.

Instructions

Place doughnuts and mascarpone in a food processor; cover and process until mixture is smooth. Tranfer to a bowl; wrap tightly with plastic wrap. Refrigerate overnight.
Line a 15 x 10-inch baking pan with parchment paper. Shape doughnut mixture by tablespoonfuls into 20 balls, about 1 1/2-inches each. 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; let any excess chocolate drip off. Return to the pan. Dust with espresso powder. Garnish with coffee beans if desired. Refrigerate until set.

Recipe Tip

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 toothpick to gently place it on the pan.

Cheesemonger Tip

Mascarpone cheese originated in Italy. Once chefs started making the Tiramisu dessert in the U.S., and Americans fell in love with it, cheesemakers started making mascarpone cheese in Wisconsin.