Raspberry Chocolate Truffle Affogato
This Raspberry Chocolate Truffle Affogato combines cold brew coffee with creme brulee syrup, topped with homemade chocolate cold foam, raspberry sorbetto, and hot fudge for a decadent gelato-shop-quality drink.
This Raspberry Chocolate Truffle Affogato combines cold brew coffee with creme brulee syrup, topped with homemade chocolate cold foam, raspberry sorbetto, and hot fudge for a decadent gelato-shop-quality drink.
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In a serving glass, add the creme brulee syrup.
Pour the cold brew coffee over the syrup.
Add ice to the glass and use a milk frother to stir and combine the syrup and coffee.
To make the chocolate cold foam, combine 1 tablespoon of hot fudge sauce and the heavy cream in a separate glass.
Use a milk frother to whip the mixture until it becomes a thick, chocolatey cold foam.
Pour the chocolate cold foam over the iced coffee.
Top the drink with a large scoop of raspberry sorbetto.
Drizzle the remaining 1 tablespoon of hot fudge sauce over the sorbetto to finish.
Assemble immediately before serving. Cold brew and creme brulee syrup can be prepared up to 2 days ahead and refrigerated.
whisk or immersion blender (for cold foam) · tall glass or affogato cup
Cold foam is best served immediately after whipping. Whip the heavy cream just before assembling the drink to maintain texture and volume.
Traditional affogato uses hot espresso poured over ice cream. This version uses cold brew coffee with sorbetto and chocolate foam, making it a chilled dessert drink.
Yes. Any fruit sorbetto or gelato works—try strawberry, blackberry, or vanilla. Non-dairy sorbetto maintains the original flavor profile.
Whip heavy cream with a whisk or immersion blender until soft peaks form, then gently fold in melted chocolate or cocoa powder.
No—it contains heavy cream and traditionally uses dairy sorbetto. Use coconut cream instead of heavy cream and dairy-free sorbetto for a vegan version.
