This holiday season, bring a little extra joy to your celebrations with these delightful coffee and rum truffles. Creamy mascarpone, a splash of rum, and a hint of coffee come together in each bite-sized treat, all rolled in cocoa for that perfect touch of sweetness. They’re wonderfully easy to make, fun to share, and bring just the right amount of holiday cheer to any gathering. Keep a few tucked away in the fridge for yourself, or share them with friends and family—either way, they’re sure to add warmth to every bite.

Ingredients

• 160 g savoiardi cookies
• 250 g mascarpone cheese
• 40 g powdered sugar
• 1 tsp vanilla extract
• 40 ml strong coffee
• 30 ml rum
• unsweetened cocoa powder for dusting

Method

Start by blitzing 160 g of savoiardi cookies into fine crumbs in a food processor. In a separate bowl, mix 250 g of mascarpone cheese with 40 g of powdered sugar, then add 40 ml of coffee, 30 ml of rum, and 1 teaspoon of vanilla extract, stirring well to combine. Incorporate the cookie crumbs into the mascarpone mixture until you achieve a cohesive dough. Shape this dough into small balls weighing about 15-20 g each, and place them on a tray lined with baking paper. Refrigerate the truffles for an hour or freeze them for 30 minutes to set. Once chilled, roll each truffle in cocoa powder or dip it in chocolate for a delicious coating. Store the truffles in a closed container in the fridge, where they’ll keep fresh for up to four days.