- 1 pound semi-sweet chocolate
- 3/4 tsp almond extract
- 1 tsp brandy (optional)
- 1 cup heavy cream
- 1 tsp instant coffee
- 6-8 soft ladyfinger cookies (depending on size)
- cocoa powder, for dusting
1. Prepare an 8x8 pan by lining it with aluminum foil and set aside for now.
2. Chop the chocolate into small pieces and place it in a large heatproof bowl. Pour the almond extract and the brandy, if using, over the chocolate.
3. Place the cream in a small saucepan over medium heat and add the instant coffee, stirring until it dissolves. Heat the cream until it begins to simmer, but do not allow it to boil.
4. Pour the hot cream over the chocolate and begin to gently whisk them together. Soon the heat from the cream will melt the chocolate and you will create a beautiful glossy, deep dark ganache.
5. Pour approximately half of this ganache into the prepared pan. Place the ladyfingers on top of the ganache, spacing them close together but not touching, trimming them as necessary so they fit. Press down gently to embed them in the ganache. Pour the remaining ganache on top and spread it into an even layer.
6. Refrigerate the truffles until the chocolate is set, at least 2 hours.
7. Once set, remove the pan from the refrigerator and take the truffle squares out of the pan using the foil as handles. Dust your work station with cocoa powder, and flip the truffle squares face down on the cocoa. Peel the foil off the bottom of the truffles. Using a sharp knife, cut the truffles into small one-inch squares. To get the cleanest cuts, rinse the knife with hot water and wipe it clean between each cut.
8. Just prior to serving, dust the tops of the Tiramisu Truffle Squares with a generous coating of cocoa powder. I find these are easiest to serve when I place them in paper or foil candy cups, as they get soft and hard to handle quite quickly. They will become soft at room temperature, so refrigerate them until a few minutes before serving. Store Tiramisu Truffle Squares in an airtight container in the refrigerator, in layers separated by waxed paper, for up to a week.