Coffee and Raspberry Truffles
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5 from 1 vote

Coffee and Raspberry Truffles with Templeton Rye

Prep Time 2 hours 30 minutes
Cook Time 5 minutes
Total Time 2 hours 35 minutes
Author Cooks with Cocktails

Ingredients

  • RASPBERRY TRUFFLES
  • 10 oz . dark chocolate (callebault)
  • ½ cup whipping cream
  • 1 tbsp . corn syrup
  • 1 tbsp . butter
  • 2 tbs . raspberry sauce
  • ¼ tsp . Templeton Rye
  • ½ tsp simply organic vanillaRASPBERRY SAUCE
  • 2 tsp cornstarch
  • 3 TBSP sugar
  • 1/3 c . water
  • 12 ounces frozen raspberriesRASPBERRY SUGAR FOR ROLLING
  • 1/2 cup sugar
  • 1/8 tsp raspberry sauceCOFFEE AND GINGER TRUFFLES
  • 10 oz . dark chocolate (callebault)
  • ½ cup whipping cream
  • 1 tbsp . corn syrup
  • 3 tbsp . butter
  • ¼ cup instant coffee
  • ½ tsp simply organic ginger
  • ¼ tsp . Templeton RyeSPICE MIXTURE FOR ROLLING
  • 1/4 cup cocoa
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger

Instructions

  • RASPBERRY TRUFFLES
  • Put chocolate in a large bowl.
  • Add the cream, butter and corn syrup to a pot on medium heat and cook till ingredients come to a simmer. Don't boil it!
  • Pour over the chocolate and wait 1 minute. Then stir till it gets all smooth and gooey.
  • Add the rest of the ingredients. Mix well.
  • Cover bowl and place in fridge for 1 hour.

  • RASPBERRY SAUCE
  • In a pot on medium heat add cornstarch, sugar, water and raspberries and bring to a boil.
  • Boil for 1 minute while stirring constantly.
  • Pour raspberries in to a sieve that is over a bowl and gently press the raspberry liquid through leaving some the pulp and the seeds.
  • Store in refrigerator or freeze.
    COFFEE AND GINGER TRUFFLES
  • Put chocolate in a large bowl.
  • Add cream, butter, instant coffee and corn syrup to a pot on medium heat and cook till ingredients come to a simmer. Don't boil it!
  • Pour over chocolate and wait 1 minute then stir till smooth and gooey.
  • Add the rest of the ingredients. Mix well.
  • Cover bowl and place in fridge for 1 hour.
    TO ROLL THE TRUFFLES
  • On a piece of parchment paper spoon out tsp size lumps so that they are not touching.
  • Place in the fridge for another hour. This extra hour in the fridge is optional, but it will make them more manageable to work with.
  • Take them out of the fridge and roll each lump into a ball, then either roll them in the raspberry sugar, or the spice mixture for the coffee ones. You can leave them like that or you can dip them in chocolate.
  • It can be a bit tricky to dip them in chocolate. This a Video on how to dip Truffles that might help.
  • Sprinkle with a touch of sugar or spice after dipping and your done!