Dark Chocolate Raspberry Almond Truffles
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.
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Ingredients for Dark Chocolate Raspberry Almond Truffles
- Raspberry Almond Coffee (I used Door County)
- Dark Chocolate Chips
- Butter
- Salt
- Crushed almonds
- Chocolate Jimmies or Sprinkles
Truffles are a sweet treat. I’ve made them a few times now. Coffee and chocolate are a perfect match.Â
Coffee actually enhances the flavor of chocolate. That’s why making truffles with coffee turned out to be a really good idea. So many flavors would work in a truffle, like a hazelnut, s’mores, Irish creme, and more.
What flavor would you use? Leave me a comment below.
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Can you make ganache with coffee?
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! Now the possibilities are endless for making truffles.
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. Well, almost. It’s 2 ingredients, basically, chocolate (good chocolate) and hot liquid but not water.Â
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, like coffee, enhances the flavor of chocolate.
What type of chocolate can I use to make ganache?
You can use semi-sweet, milk, dark, or even white chocolate to make a ganache. If you’re using white, I’d stick with cream as the liquid. Coffee would probably discolor it. If you do use cream to make ganache watch it carefully. It will burn quickly.
For this recipe, I brewed a pot of Raspberry Almond coffee. I had the dark chocolate chips in a glass bowl.
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 for 20 – 30 seconds. Continue stirring until the chocolate is smooth and glossy. Let set until soft but firm.
What can I use to coat chocolate truffles?
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.
Plus nuts and sprinkles make them look pretty and appetizing.Â
These truffles are rich and perfect for after dinner. Serve them alongside dessert or as dessert. Or wrap a few in a cellophane bag, tie them with a festive ribbon that suits the occasion, and send them home as a party favor for your guests.
What if I don’t have Raspberry Almond Coffee?
You can use any flavor coffee but if you want raspberry almond, add a bit of raspberry extract, start with 1/4 teaspoon, and taste. Add more if desired until you achieve the flavor you desire. I wouldn’t add almond extract but rather roll the truffles in crushed almonds.
But as mentioned before, use any flavor of coffee you enjoy and dress these truffles up with sprinkles.
For the holidays make these chocolate peppermint truffles or gingerbread truffles from my friend Nicole at Daily Dish Recipes.
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Dark Chocolate Raspberry Almond Truffles
Equipment
Ingredients
- 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
Instructions
- 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.
Oh my word. Those look perfectly delicious! Rich and full of chocolate and coffee goodness!
What a wonderful flavor! They would make a great holiday gift, if I manage not to eat them all myself!
Gorgeous little balls of absolute YUM! And chocolate too!!! Irresistible!