Kahlua Chocolate Truffles Recipe

Introduction

Indulge in the rich and velvety delight of Kahlua Chocolate Truffles. These luscious treats combine smooth chocolate, a hint of espresso, and the subtle warmth of Kahlua for an irresistible homemade confection.

Ingredients

• 14 ounces semisweet chocolate, chopped
• 1 cup heavy whipping cream
• 1 teaspoon espresso powder
• 5 and 1/2 tablespoons unsalted butter, cut into cubes and at room temperature
• 1 tablespoon Kahlua liqueur
• 4 ounces semisweet chocolate, grated or finely chopped (for coating)

Instructions

1. Step 1: Chop the 14 ounces of semisweet chocolate and set it aside. In a saucepan over low heat, warm the heavy cream until small bubbles form around the edges. Remove from heat, then add the espresso powder and chopped chocolate. Whisk until smooth and let it cool for 5 minutes.
2. Step 2: Stir in the butter cubes and Kahlua liqueur until the mixture is smooth. Allow it to cool to room temperature, cover tightly, and refrigerate for at least 4 hours or until firm enough to scoop.
3. Step 3: Prepare the chocolate coating by grating or finely chopping the remaining 4 ounces of semisweet chocolate. Transfer this to a wide, shallow dish.
4. Step 4: Line a large baking sheet with wax paper for the truffles.
5. Step 5: Using a tablespoon, scoop out rounds of the chilled chocolate mixture. Shape each into a ball with your hands, then roll it in the grated chocolate coating until evenly covered. Place each truffle on the prepared baking sheet.
6. Step 6: Repeat until all of the chocolate mixture is used. Store the truffles in an airtight container in the refrigerator.

Tips & Variations

• Use high-quality chocolate for the best flavor and smooth texture.
• Substitute espresso powder with instant coffee granules if unavailable.
• For a different twist, roll the truffles in cocoa powder, chopped nuts, or shredded coconut instead of grated chocolate.
• Let the truffles sit at room temperature for a few minutes before serving to soften slightly for a better texture.

Storage

Store the truffles in an airtight container in the refrigerator for up to two weeks. To enjoy, remove them from the fridge about 10 minutes before serving to allow them to soften slightly. They can also be frozen for longer storage—thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles without Kahlua?

Yes, you can omit the Kahlua or substitute it with another coffee-flavored liqueur or a teaspoon of vanilla extract for a different flavor profile.

How do I know when the ganache is firm enough to shape?

The ganache should be cold and firm enough that you can scoop it without it being sticky or too soft. Refrigerate it for at least 4 hours or until it holds its shape well when handled.

Kahlua Chocolate Truffles Recipe

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5 from 570 reviews

Decadent and rich Kahlua Chocolate Truffles made with semisweet chocolate, espresso powder, and a splash of Kahlua liqueur, these smooth and creamy truffles are rolled in finely grated chocolate for a delightful finish. Perfect as an elegant homemade treat or gift, these truffles combine the depth of coffee and chocolate with the subtle warmth of Kahlua.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: Approximately 24 truffles 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Truffle Mixture

• 14 ounces semisweet chocolate, chopped
• 1 cup heavy whipping cream
• 1 teaspoon espresso powder
• 5½ tablespoons unsalted butter, cut into cubes and at room temperature
• 1 tablespoon Kahlua liqueur

Chocolate Coating

• 4 ounces semisweet chocolate, grated or finely chopped

Instructions

1. Prepare Chocolate Mixture: Chop the 14 ounces of semisweet chocolate and set aside. In a saucepan over low heat, warm the heavy cream until small bubbles begin to form around the edges but do not boil. Remove from heat, then whisk in the espresso powder and the chopped chocolate until smooth and fully melted. Let the mixture cool for 5 minutes, then stir in the butter and Kahlua until fully incorporated.
2. Chill the Mixture: Allow the mixture to cool to room temperature. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or until the mixture is firm enough to scoop and shape.
3. Prepare Chocolate Coating: Using the coarse side of a grater, grate the remaining 4 ounces of semisweet chocolate, or finely chop it if a grater is unavailable. Transfer grated chocolate into a wide, shallow dish for rolling the truffles.
4. Shape the Truffles: Line a large baking sheet with wax paper. Using a tablespoon measure, scoop out round portions of the chilled chocolate mixture. Shape each into a ball with your hands, then roll each truffle thoroughly in the grated chocolate, coating completely.
5. Set and Store: Place coated truffles onto the prepared baking sheet. Once all truffles are formed, store them in an airtight container inside the refrigerator. They will keep fresh for up to two weeks.

Notes

• Use high-quality semisweet chocolate for the best flavor and texture.
• If you prefer a stronger coffee flavor, increase the espresso powder slightly, but do not exceed 1½ teaspoons.
• To make shaping easier, you can lightly powder your hands with cocoa powder or wear disposable gloves.
• These truffles can be served chilled or at room temperature for a softer texture.
• For a different coating, consider rolling truffles in cocoa powder, chopped nuts, or shredded coconut.
• Allow truffles to come to room temperature before serving for optimal flavor and creaminess.

Keywords: Kahlua, chocolate truffles, espresso, homemade chocolate, dessert recipe, no-bake truffles, holiday treats, chocolate dessert