Kahlua Chocolate Truffles Recipes

Each week, I try to make a new dessert to enjoy over the weekend! The kids and hubby all enjoy the sweet treat and typically, by the end of the weekend, its either gone, or I send it to work with my hubby so we can all get back on track for the week ahead!
Last week, I made these truffles (no, my kids did not get these….I made them chocolate chip cookies because of the Kahlua in these) and my hubby went crazy over them! I even sent a few to work with him for one of his coworkers, and again, big hit!

The texture is smooth and creamy, rich taste, and slight hint of Kahlua. The chocolate was incredibly mouth watering decadent and after one truffle, our sweet tooth was satisfied!

I ended up making about 30 of these because of the size, so these would make a great party treat, sweet treat to giveaway to others, or as a dessert in the evenings (or anytime of the day, right?!?!).

The outer layer of grated chocolate was the perfect addition to top these off and I definitely will be keeping these in our sweet treat rotation!

Kahlua Chocolate Truffles Recipes
Whoa....These look so melt in your mouth creamy! Perfect for any Christmas party

Prep 20 mins
Cook 10 mins
Total 4 hours, 30 mins

Ingredients

    For the kahlua chocolate truffles:

•     14 ounces semisweet chocolate, chopped
•     1 teaspoon espresso powder
•     1 cup heavy whipping cream
•     1 tablespoon Kahlua liqueur
•     5 and 1/2 tablespoons unsalted butter, cut into cubes and at room temperature

    For the chocolate coating:

•     4 ounces semi-seet chocolate grated or finely chopped

Instructions

1. Chop the chocolate and set aside. In a saucepan over low heat, warm the cream until small bubbles begin to form around the sides of the pan. Remove cream from the heat; add in espresso powder and chopped chocolate, and whisk smooth. Cool for 5 minutes. then stir in butter and Kahlua.
2. Cool to room temperature, then cover tightly and refrigerate for at least 4 hours, or until firm enough to scoop.
3. For the chocolate coating:
4. Grate chocolate using the course side of a grater, or finely chop it if you don't own a grater. Transfer grated chocolate into a wide, shallow dish and set aside.
5. Assembly:
6. Line a large baking sheet with wax paper; set aside.
7. Scoop out a tablespoon sized round of the chilled chocolate and use your hands to shape it into a ball. Roll the truffle in the grated chocolate, then transfer to the prepared baking sheet. Repeat until there's not chocolate truffle mixture left. Store the truffles in an airtight container, in the refrigerator, for up to two weeks.

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