There are so many wonderful flavors going on in this delightful truffle. Chocolate, raspberry, almond and coffee will fill your palate when you bite into one of these cream dark chocolate raspberry almond truffles.
This post is sponsored in conjunction with #SpringSweetsWeek. I received products from sponsor companies for the creation of the recipes. All opinions are mine.
Truffles are a sweet treat. I’ve made them a few times now. Friends enjoyed my chocolate peppermint truffles during the holidays. Coffee and chocolate are a perfect match.
Coffee actually enhances the flavor of chocolate. That’s why making truffles with Door County coffee turned out to be a really good idea. They have so many flavors that would work in a truffle like orange creme, smore’s, Irish creme and more.
Can you make ganache with coffee?
I’m going to be honest, I didn’t know if making a ganache with coffee would work. I’ve always made ganache with cream. But it did! Not long after I made these dark chocolate raspberry almond truffles I took a cooking class. I was mentioning to the chef about making the ganache with coffee. She said you can use any hot liquid. Good to know!
How do you make ganache?
Ganache is probably the easiest thing you will ever make. It’s 2 ingredients, basically, chocolate (good chocolate) and hot liquid. If you want, you can add an extract such as vanilla or peppermint, and a pat of butter for gloss. I like to add salt because it enhances the flavor of chocolate. You can use semi-sweet, milk, dar, or even white chocolate to make ganache. If you’re using white, I’d stick with cream as the liquid. Coffee would probably discolor it.
For this recipe, I brewed a pot of Door County Raspberry Almond coffee. I had the dark chocolate chips in a glass blow. I measured out the coffee once it finished brewing and poured it over the chocolate chips. Let it sit momentarily then begin to stir. The coffee wasn’t quite hot enough to completely melt the chocolate so I microwaved it 20 – 30 seconds. Continue stirring until the chocolate is smooth and glossy. Let set until soft but firm.
You could choose to roll these truffles in a variety of things such as sprinkles and almonds as I have here, or cocoa or powdered sugar. You’re going to want to coat them in something because they are sticky.
These truffles are rich and perfect for after dinner. Serve them alongside dessert or along. Or send some some wrapped with your guests.
- 3/4 cup dark chocolate chips
- 1/3 cup Door County Raspberry Almond Coffee, brewed and hot
- 1/2 tablespoon butter
- 1/4 teaspoon salt
- Chocolate sprinkles, for garnish
- Chopped almonds, for garnish
- Place dark chocolate chips in a microwave safe bowl. Pour hot coffee over chocolate and stir with a rubber spatula.
- Add butter and salt and continue to stir until chocolate is melted and mixture is smooth and glossy. If chocolate is not melting, microwave mixture in 20 second intervals, stirring after each interval, until melted and smooth.
- Let mixture stand at room temperature until set. In the meantime line a rimmed baking sheet with a silicon liner or wax paper. Set aside.
- Once set, using a small cookie scoop, scoop mixture and drop into chopped almonds or chocolate jimmies. Roll to coat. Mixture will be soft set and sticky until coated. Place on prepared baking sheet.
- Refrigerate until set. Store in the refrigerator for up to one week.
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Friday #SpringSweetsWeek Recipes
- Blueberry French Toast Casserole by Fresh April Flours
- Buttermilk Birthday Cake with Creamy Chocolate Frosting by Karen’s Kitchen Stories
- Caramel Pecan Cannoli by Palatable Pastime
- Carrot Cake Muffins by Books n’ Cooks
- Dark Chocolate Raspberry Almond Truffles by Family Around the Table
- Disney Spring Treat Lemon Cheesecake by Simply Inspired Meals
- French Silk Tartlets by That Recipe
- Gluten-Free Blackberry Mocha Brownies by Frugal & Fit
- Hummingbird Pancakes with Homemade Pineapple Syrup and Candied Pecans by Hezzi-D’s Books and Cooks
- Lemon Blueberry Fritters by Cindy’s Recipes and Writings
- Lemon Bundt Cake with Lemon Glaze by Blogghetti
- Lemon Cheesecake Ice Cream with Strawberries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Lemon Poppy Seed Poke Cake by Cheese Curd In Paradise
- Lemon Poppyseed Bars by Cookaholic Wife
- PEEPS Crispy Treats by A Kitchen Hoor’s Adventures
- Raspberry Rosé Cupcakes by The Spiffy Cookie
- Spring Cut Out Cookies by A Day in the Life on the Farm
- Strawberry Banana Bread with Cinnamon Chips by Sweet Beginnings
- Strawberry Lemonade Cupcakes by Jen Around the World
- Strawberry Rhubarb Bread by Jolene’s Recipe Journal
- Strawberry Shortbread Bars by A Savory Feast
- Vegan Lemon Berry Sweet Rolls by The Baking Fairy
Welcome to #SpringSweetsWeek 2020 hosted by Heather from Hezzi-D’s Books and Cooks! What better way to celebrate the warmer weather and flowers blooming than with food? More than 25 bloggers from around the country have come together to share over 100 recipes perfect for spring! Stop thinking about cold and snow and get ready to enjoy the best spring sweets like cupcakes, cookies, brownies, pies, and even beverages!