Tiramisu Truffles

Melt white chocolate in a double boiler until smooth. Set aside to let cool until just lukewarm.

Dissolve 1/2 tsp of the instant espresso in Marsala wine. Set aside.

After chocolate has cooled, add in mascarpone cheese and, using a rubber spatula, mix until smooth (there might be some tiny lumps, which is ok).

Add espresso and marsala mixture and stir. Add in remaining instant espresso. Cover and refrigerate overnight.

Grate the block of milk chocolate. Toss milk chocolate shavings in Dutch processed cocoa powder.

Using a metal round measuring spoon or a small cookie scoop, scoop out balls from the tiramisu ganache and roll very quickly with your cold hands. Roll truffles in chocolate shavings.

Consume immediately or refrigerate in an airtight container for up to 1 week.