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3. Pour the hot cream and butter mixture into the blender over the
chocolate. Select Low and blend until mixed, about 5 seconds.
Add the coffee-flavoured liqueur and pulse on Low to combine,
about 2 to 4 pulses.
4. Transfer chocolate mixture to a bowl. Cover and chill in the
refrigerator until firm, about 2 hours.
5. While chocolate is chilling, put the cocoa powder into a
medium mixing bowl.
6. Once well-chilled, scoop the chocolate into about 1½-teaspoon
(7.5 ml) rounds (using an ice cream scoop makes this task
much easier. If you do not have a scoop, you can use a spoon
or measuring spoon – the truffles need not be perfectly round).
Roll each round into a ball between the palms of your hands.
Transfer to the bowl of cocoa powder and toss to coat. If
chocolate becomes too difficult to roll, refrigerate until cold and
try again.
Nutritional information per truffle:
Calories 62 (61% from fat) • carb. 6g • pro. 1g • fat 5g
• sat. fat 3g • chol. 7mg • sod. 3mg • calc. 5mg • fiber 1g
Raspberry Sauce
Serve over ice cream, a warm dessert or anywhere you need a
little extra sweetness.
Makes about 1 cup (250 ml)
2-inch (5 cm) strip lemon peel, bitter white pith removed
3
tablespoons (45 ml) granulated sugar
Pinch kosher salt
2
tablespoons (30 ml) water
8–10
ounces (227 to 283 g) frozen raspberries, thawed
(1 bag – different brands vary)
1. Put all of the ingredients, in the order listed, into the blender
jar. Secure lid.
2. Select Low, blend for 30 seconds and then switch to High (no
need to stop the blender), and allow to blend until completely
smooth, an additional 30 to 40 seconds.
3. Strain the raspberry sauce through a fine sieve (discard any
seeds). Serve immediately or store in an airtight container for
up to 2 weeks in the refrigerator.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 38 (0% from fat) • carb. 9g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 18mg • calc. 6mg • fiber 1g
