Tiramisu Truffles

1 . Stage

In a small pot over medium heat, heat cream and espresso until bubbles form around the edges. Let cool 10 minutes.

2 . Stage

Place 2 cups white chocolate chips in a large heatproof bowl. Using a fine-mesh sieve, strain cream into bowl over chips (if a few espresso powder grains sneak through, it’s all right); discard solids.

3 . Stage

Set bowl with chips over a medium pot of barely simmering water, making sure bottom of bowl does not touch water. Cook, stirring constantly, until chocolate is nearly melted. Remove from heat and stir until smooth.

4 . Stage

Add mascarpone and salt and whisk to combine. Cover and refrigerate until firm, at least 2 hours or up to overnight.

5 . Stage

Roll ganache into 24 (1") balls (a rounded tablespoon each). Arrange on a parchment-lined sheet. Freeze until solid, at least 30 minutes or up to overnight.

6 . Stage

In a small heatproof bowl, microwave 1 tablespoon oil and remaining 1 cup white chocolate chips in 20-second increments, stirring between each, until melted and smooth.

7 . Stage

Drop one ball into melted chocolate, spooning over to coat, and return to baking sheet. Shave dark chocolate on top. Repeat with 7 more balls.

8 . Stage

In heatproof bowl, microwave semisweet chips and remaining 1 tablespoon oil in 20-second increments, stirring between each, until melted and smooth. Repeat dipping process with 8 more balls. Sprinkle with ladyfingers.

9 . Stage

Place cocoa powder in a small bowl. Roll remaining 8 balls in cocoa powder and place on sheet. Refrigerate truffles until firm, at least 30 minutes or up to overnight.