in Dessert Recipes

Cup truffles with raspberry puree

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Ingredients for 6 servings:

  • 90 g chocolate, at least 80% cocoa content
  • 120 g cream
  • 15 g butter
  • 3 tbsp brown cane sugar
  • 1 vanilla pod(s), pulp
  • 1 pinch of cinnamon
  • 4 tsp orange liqueur
  • 1 orange(s), untreated, grated peel
  • 200 g raspberries, fresh or frozen
  • 4 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Break the chocolate into pieces and melt it in a bain-marie. Stir in the cream, butter, and sugar, then season with the vanilla bean pulp, cinnamon, orange liqueur, and orange zest. Pour into espresso cups or other similarly small cups and chill for at least 2 hours. Puree the raspberries with the powdered sugar. Strain through a sieve, pour over the truffle mixture, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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