Chocolate and mascarpone truffles

These chocolate mascarpone truffles come out very soft and not cloying at all. They are battered with different ingredients, so they are more colorful and fun. For me, the best ones are those with coconut, although with my sweet tooth, they all seemed super good.

I prepare them for special occasions like Christmas or for Mother's or Father's Day and, the truth is, there are usually not one left. They can also be made in advance and frozen, which makes it much easier for me to organize the meal or the evening.

The children also loved them because I made them a consignment that they carry alcohol-free liquor. The truth is that you hardly notice the difference and it is the ideal solution for the little ones in the house and also for abstemious adults or those who do not like alcohol.

Chocolate and mascarpone truffles

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A chocolate whim that you will not be able to resist.

• Silvia Benito

• Recipe type: dessert
• Rations: 60
• Serving size: 10 g

• Preparation time: 1:30 p.m.
• Cooking time: 2M
• Total time: 1:32 p.m.

Ingredients

For the truffles

• 250 g of sponge cakes
• 200 g of chocolate fondant
• 200 g of mascarpone cheese
• 1 teaspoon soluble coffee
• 1 splash of liquor (rum, whiskey or hazelnuts if alcohol)

To batter:

• Chocolate noodles
• shredded coconut
• sugar glass
• cocoa powder

Preparation

1. We melt the chocolate in the microwave or in a bain-marie, being careful not to burn it.

2. We pulverize the cakes in the thermomix speed 5-9 progressively.

3. We add the melted chocolate, the mascarpone cheese, the coffee and the chosen liquor to the powdered cakes. We mix everything to speed 3 until a homogeneous dough is left.

4. We put it in the refrigerator for 1 hour to be able to handle it better and then we make small balls by hand and batter them in the coverage that we like the most.

5. Truffles can be kept in the freezer and removed as we are going to consume.

Adapt this recipe to your Thermomix model