Raspberry Chocolate Truffle Affogato

Name: Raspberry Chocolate Truffle Affogato Recipe
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 tbsp creme brulee syrup; 8 fl oz cold brew coffee; 1 cup ice cubes; 2 tbsp hot fudge sauce, divided; 3 fl oz heavy cream; 1 large scoop raspberry sorbetto

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.

🌍American 🏷️Affogato 🏷️Iced coffee 🏷️Cold brew 🏷️Coffee Raspberry

🏷️

🏷️Chocolate

-0:00

mamamilastnonTikTok

Total

5 min

Servings

1

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by mamamilastn

-0:00

mamamilastnonTikTok

Ingredients

2 tbsp creme brulee syrup
8 fl oz cold brew coffee
1 cup ice cubes
2 tbsp hot fudge sauce, divided
3 fl oz heavy cream
1 large scoop raspberry sorbetto

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Instructions

1
In a serving glass, add the creme brulee syrup.
2
Pour the cold brew coffee over the syrup.
3
Add ice to the glass and use a milk frother to stir and combine the syrup and coffee.
4
To make the chocolate cold foam, combine 1 tablespoon of hot fudge sauce and the heavy cream in a separate glass.
5
Use a milk frother to whip the mixture until it becomes a thick, chocolatey cold foam.
6
Pour the chocolate cold foam over the iced coffee.
7
Top the drink with a large scoop of raspberry sorbetto.
8
Drizzle the remaining 1 tablespoon of hot fudge sauce over the sorbetto to finish.

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Tips & Notes

Pro tips

Chill your glass before assembly to keep the cold brew and sorbetto from warming too quickly.
Whip the heavy cream to soft peaks only—overwhipping creates butter and loses the light, airy foam texture.
Pour hot fudge in a thin stream at the end so it creates ribbons through the drink rather than sinking to the bottom.
Use quality cold brew concentrate or prepare cold brew 12-24 hours ahead for best flavor depth.

Substitutions

Creme brulee syrup → vanilla syrup or dulce de leche (slightly less caramel forward)
Heavy cream → coconut cream or oat cream (for dairy-free chocolate foam)
Raspberry sorbetto → strawberry, blackberry, or vanilla sorbetto (adjusts flavor profile)
Hot fudge sauce → chocolate syrup warmed briefly (thinner consistency, milder flavor)

Storage & make-ahead

Assemble immediately before serving. Cold brew and creme brulee syrup can be prepared up to 2 days ahead and refrigerated.

Equipment

whisk or immersion blender (for cold foam) · tall glass or affogato cup

Common Questions

Can I make the chocolate cold foam ahead of time?

Cold foam is best served immediately after whipping. Whip the heavy cream just before assembling the drink to maintain texture and volume.

What's the difference between this affogato and traditional affogato?

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.

Can I substitute the raspberry sorbetto?

Yes. Any fruit sorbetto or gelato works—try strawberry, blackberry, or vanilla. Non-dairy sorbetto maintains the original flavor profile.

How do I make chocolate cold foam without special equipment?

Whip heavy cream with a whisk or immersion blender until soft peaks form, then gently fold in melted chocolate or cocoa powder.

Is this recipe dairy-free?

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.