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Tiramisu Cookie Bites

Tiramisu Cookie Balls

 Tiramisu Cookie BitesI am slightly obsessed with making “cookie balls”…since last week I’ve made three different kinds ( that’s right, I still have one yet to come…)   

Today I am sharing these decadent Tiramisu inspired cookie balls.  If you like Tiramisu then you will LOVE this yummy bite size version.   My little tiramisu secret is to use flavored coffee creamer in the filling.  

Since these little bites are a sequel to my  Oreo Cookie Bites  I’ll just give you the recipe.  You can refer to the Oreo Cookie Bites for the play by play http://cheftini.com/oreo-cookie-truffle-bites/

 The steps are almost exact with the exception of the ingredients.  I also opted to make a chocolate caramel sauce to drizzle over the top. Which was basically melted chocolate, melted butter and caramel sauce.  I placed in a squeeze bottle and drizzled.  I will share some of the photos I took along way:

Tiramisu Cookie Balls
Decadent Tiramisu flavored cookie bite
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1593 calories
92 g
270 g
126 g
22 g
65 g
414 g
963 g
64 g
2 g
44 g
Nutrition Facts
Serving Size
414g
Amount Per Serving
Calories 1593
Calories from Fat 1120
% Daily Value *
Total Fat 126g
195%
Saturated Fat 65g
323%
Trans Fat 2g
Polyunsaturated Fat 9g
Monounsaturated Fat 35g
Cholesterol 270mg
90%
Sodium 963mg
40%
Total Carbohydrates 92g
31%
Dietary Fiber 3g
12%
Sugars 64g
Protein 22g
Vitamin A
64%
Vitamin C
0%
Calcium
39%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the dough
  1. 1 container aprox 8 oz of Mascarpone cheese at room temperature
  2. 1 teaspoon vanilla extract
  3. 3 tablespoons (or to taste) of Bailey's Toffee Almond Cream coffee creamer
  4. 1 cup Savoiardi cookies finely crushed (hard lady fingers)
  5. 1 cup plus 1 tablespoon nilla wafers finely crushed
For the dip
  1. 1 Hershey Dark Special Bar
  2. 1 Bag of semi sweet chocolate chips 10 oz
  3. Tablespoon of shortening or vegetable oil
  4. Optional: sprinkles; white chocolate for melting, or crumble extra cookies (for topping)
Instructions
  1. Cream the first 4 ingredients together. Add the coffee creamer last to flavor to taste. Then after crushing the cookies add to the mixture and thoroughly combine. Cover with saran and refrigerate for at least one hour. Prepare a lined baking sheet/tray. Melt dark chocolate and chips in a double boiler - add a tablespoon of vegetable oil/shortening to thin out the mixture. Roll dough into balls - about half the size of a teaspoon. Drop the balls into the mixture and with spoon coat the balls
  2. Remove with a fork - tapping to remove excess chocolate. Transfer to baking sheet
  3. Either sprinkle with more crumbled cookies or non-perils. Refrigerate/freeze until hard.
  4. I strongly recommend freezing these overnight before serving and to serve very cold.
Optional
  1. melt white chocolate and place in a squeeze bottle or using a spoon - drizzle over the tops of the hardened cookie
Notes
  1. Note: After dipping in the chocolate I drizzled with a chocolate caramel sauce and crushed lady fingers and toasted almonds.
beta
calories
1593
fat
126g
protein
22g
carbs
92g
more
Cheftini http://cheftini.com/

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