Ingredients
Equipment
Method
- In a large mixing bowl, combine the softened mascarpone cheese, sifted confectioners' sugar, vanilla extract, and a tiny pinch of salt. Beat with an electric mixer on medium speed until smooth and well combined, about 1-2 minutes. Scrape down the sides of the bowl as needed.8 ounces mascarpone cheese, 1 cup confectioners' sugar, 1 teaspoon vanilla extract, Pinch salt
- In a small bowl, combine the strong brewed coffee and coffee liqueur (if using). Gradually add this coffee mixture to the mascarpone mixture, beating on low speed until just incorporated. Do not overmix.1/4 cup strong brewed coffee, 1 teaspoon coffee liqueur
- Gently fold in the vanilla wafer crumbs with a rubber spatula until just combined. The mixture should be thick and pliable.2 cups vanilla wafer crumbs
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the mixture is firm enough to roll into balls.
- Prepare a shallow dish with the unsweetened cocoa powder. Using a small cookie scoop or your hands, scoop out portions of the chilled mixture and roll them into smooth, bite-sized balls.
- Roll each truffle in the cocoa powder, ensuring it's evenly coated. Optionally, dust with confectioners' sugar or shaved dark chocolate for garnish.1/2 cup unsweetened cocoa powder, 1 cup confectioners' sugar, 2 tablespoons shaved dark chocolate
- Place the coated truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to firm up completely before serving.
Notes
Ensure all ingredients are high quality for the best flavor, especially since this is a no-bake recipe. Don't rush the chilling steps!
