Story time! Hubs and I were at one of our favorite coffee shops last week and noticed a girl walk in with several samples of what looked like delicious goodies.
Being totally normal and not at all creepy, I stared at her trays like a drooling wolf watching a solo limping deer. We happen to know the coffee shop owner, because I have an addiction and spend too much money feeding said addiction, so he came over and asked if we wanted to try some treats.
We said no thank you, we are watching our sugar intake and trying to make good choices.
I’m kidding! We were like, “Hells yeah!” He brought over these amazing chocolate raspberry truffle ball things. They were insane. I said, “These are amazeballs!”
Owner replied, “That’s what we should call them!”
*insert high five*
They were so good and rich and smooth, I immediately wanted to make them! However, I’ve been seriously craving some tiramisu lately, so instead of chocolate and raspberry, I decided on
Tiramisu amazeballs! Inspired by the recipe over at If You Give a Blonde a Kitchen, I twisted up a couple things and made these on a steaming hot gross day without even turning on my oven. My ladies and I ate some while lounging at the pool and then the rest were demolished by my honey’s coworkers. They are super tasty and rich, but are bite sized, so you can just pop a couple and get your chocolate fix for the day. Good times.
You might say, ballin! #punsforEric
Ok. Let’s do this.
To make these nuggets of joy, we need ladyfingers, sugar, mascarpone cheese, coffee liquor, semi sweet baking chocolate and espresso powder.
Ok. So, I’m sure if I were Giada DiLaurentis and had the best manicure/kitchen on the planet, I would make my own lady finger cookie things. I am not. I bite my nails and I love my kitchen, but it is tiny and has only one oven. So. We buy the things. You may notice we have all the flavors of tiramisu but we are going to use them differently. Here we go!
You need to crush the lady fingers so they are like dust. This will help you get the perfect amazeballs texture as we move forward.
Load the cookies into your food processor. I broke them in half and had to do two different batches to blend all the cookies because I have a baby processor. You do what you gotta do with your stuff. Also, if you do not have a food processor, you can throw them into a plastic bag and bash them with a rolling pin. I guess it could also depend on the kind of day you are having.
Set aside 1 tablespoon of crumbs for garnish later. Pour the rest of the crumbs into a mixing bowl and whisk in the sugar.
Throw the mascarpone cheese into the bowl with the crumbs. Well, maybe don’t throw it. You can lightly toss it. Or gently place it. The point is, it needs to find its way into that bowl to mix it up with the crumbs.
This will be like the creaming process when you make cookies. Mix the cheese into the crumbs using the paddle attachment of your standing mixer OR a regular electric hand mixer.
Mix it up until it is all the same smooth and creamy texture. Then, with the speed on medium, add half the coffee liquor and allow to become fully incorporated. Once it is all mixed in, add the other half of the liquor. Increase speed to medium high and allow to mix until it looks like cookie dough.
Chill one hour. It will be so much easier to roll into spheres if it is cold. During that hour, you can clean up after yourself, OR you can do what I did. I started rewatching Buffy the Vampire Slayer. Just a note about this show. You guys. It’s awesome. You should seriously just go back and watch it. The fashion. The quips. The Joss Whedon-ness of it all!
Ok. I guess it’s been an hour and you should pause the episode you are on, which I’m really hoping is the one with the witchy cheerleader because I got to watch that one on this day and I had forgotten how good it was and it was good.
Oh right. This is a food blog, not a Buffy blog. I should start a second blog! Blahblahbuffy!
Note to self.
Back to amazeballs.
Take the filling out of the fridge and get a mini cookie scoop if you have one. If not, I would say a heaping tablespoon would be about the right size. Now, scoop the filling out, and roll it in your hand to form a smooth sphere. Place the ball on a baking sheet lined with parchment paper. Go until you run out of filling.
Place the baking sheet in the freezer for 15 minutes. Remember, you just used your hands which means the filling has now been altered a little by your body heat. We need to arrest that process so the texture doesn’t get all mushy.
While the balls are in the freezer, prepare the coating.
In a microwave safe bowl, place some of the semi sweet chocolate and about half the espresso powder. Then melt by heating in 20 second bursts. In between bursts, stir the chocolate. You want it all shiny and melted, but not boiling.
Here is the fun and tricky part. You have to figure out the best way to coat these truffle ball things with chocolate. You have to work quickly, because this melted chocolate tends to harden pretty fast. I found the best way to do this was to place a ball on a fork over the bowl of chocolate,
then spoon the chocolate over it until it is coated and tap the fork against the rim of the bowl so the excess chocolate goes back into the bowl. No waste!
Place the ball back on the parchment paper and top with a little sprinkle of the crushed ladyfingers you set aside earlier.
Repeat this process until all of the balls are coated and decorated.
It was a really hot day when I did this, so I went ahead and put them back in the fridge until I was ready to hit the pool. By then, the chocolate had completely set and I was easily able to store them in an airtight container.
What I love about little treats like this is you don’t need an occasion for them. When I bake cake, it is generally for a party of some kind. When I make cookies, there is a dinner or a meeting or something that warrants a treat, but these little guys? They are just for fun. You don’t need a fork, a plate or even a napkin! Luckily, they are easy to transport so you can share the fun with others. Give them a shot! You won’t be disappointed! 🙂
Nosh on, friends!
Yield: 30-36 balls Prep: with chilling time about 90 minutes Bake: 0 minutes!
2 Tbsp sugar
2/3 cup mascarpone cheese
2 Tbsp coffee liquor
8 oz. semi sweet chocolate
2 tsp espresso powder
- Blend ladyfingers in a food processor until extra fine. Set aside 1 Tbsp for garnish and transfer remaining crumbs into a mixing bowl.
- Add sugar and whisk to combine. Add mascarpone cheese and blend until thoroughly mixed.
- Keeping mixer on medium speed, add half the coffee liquor and mix until fully incorporated. Add remaining liquor and increase speed to medium high. Continue to mix until filling resembles cookie dough.
- Chill for one hour in a refrigerator.
- Form into balls (about a heaping tablespoon worth of filling per ball) and place on a baking sheet lined with parchment paper.
- Place entire baking sheet in the freezer for 15 minutes.
- Melt the chocolate and espresso powder together. Start with 20 second bursts in the microwave stirring between bursts. Continue until chocolate is smooth and shiny. You should start with about half of each ingredient and create more as needed to avoid the chocolate hardening during the coating process.
- Coat the balls with the chocolate, and top with the crushed ladyfingers that had been set aside earlier.
- Place entire cookie sheet in fridge until ready to serve or the balls can be stored in an airtight container without smearing the coating.
- Best served cold. 🙂