Coffee & Donut Truffles

Coffee & Donut Truffles

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

servings
Makes about 20
truffles

Ingredients






Cooking 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. Roll doughnut mixture into 1 1/2-inch balls; place on prepared pan. Refrigerate 1 hour.


3

Melt chocolate in a microwave-safe bowl on 50% power in 30-second intervals, stirring until smooth. Dip balls in chocolate, let any excess drip off. Return to parchment-lined pan. Dust with espresso powder. Garnish with coffee beans if desired. Refrigerate until serving. 


Recipe Tip:
  • 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 toothpick to gently place it on the pan.  
cheese iconCheesemonger Tip:
Mascarpone cheese originated in Italy. Once chefs started making the Tiramisù dessert in the U.S., and Americans fell in love with it, cheesemakers started making mascarpone cheese in Wisconsin.

Ingredients






Cooking 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. Roll doughnut mixture into 1 1/2-inch balls; place on prepared pan. Refrigerate 1 hour.


3

Melt chocolate in a microwave-safe bowl on 50% power in 30-second intervals, stirring until smooth. Dip balls in chocolate, let any excess drip off. Return to parchment-lined pan. Dust with espresso powder. Garnish with coffee beans if desired. Refrigerate until serving. 


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