Raspberry Mocha Kiss Cocktail and Chocolate Truffles

Contributed by: Chef Sherry Yard

Raspberry Mocha Kiss Cocktail and Chocolate Truffles

Recipe type: Yield: 1 drink, 16 truffles Prep time: Cook time: Total time:

Raspberry Mocha Kiss Cocktail and Chocolate Truffles taste great! This new cocktail from Wolfgang Puck is designed to liven up a romantic or any occasion


4 oz of Wolfgang Puck Double Blend Mocha
1 1/2 oz Vodka
1/2 oz Chambord
3 Fresh raspberries (muddled)

6 oz Bittersweet chocolate (64 percent cacao), chopped fine
1/2 C Wolfgang Puck Double Blend Mocha Culinary Iced Coffee
1 T Corn syrup
1/4 C Cocoa powder (or more, as needed)


  2. Put all the ingredients in a martini shaker and shake well for well for 10 seconds.
  3. Strain and pour into your favorite martini glass
  5. Line a four-sided 9×13-inch cookie sheet or pan with plastic wrap. Set aside.
  6. Place the chopped chocolate in a medium mixing bowl. In a small saucepan, whisk together the coffee and corn syrup.
  7. Place pan over medium heat and bring to a simmer.
  8. Remove from heat and pour over the prepared chocolate.
  9. Whisk until smooth.
  10. Pour chocolate mixture evenly into prepared sheet pan.
  11. Cover with plastic wrap directly touching chocolate mixture. Place in a cool room (60 to 65 F) for at least 4 hours, or overnight.
  12. Using a melon baller or spoon, scrape up chocolate to form 1/2-ounce portions. (Each will be rolled into 3/4-inch balls after they set.)
  13. Let portions sit for at least 2 hours, until firm enough to roll between the palms of your hands.
  14. Place the cocoa powder in a medium bowl. Roll each truffle into a ball and toss in cocoa powder; remove with fork.
  15. Serve at room temperature. If truffles sit for a long time, the cocoa gets absorbed, so you might need to roll in more cocoa.

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