Kahlua Chocolate Truffles

Kahlua Chocolate Truffles

Sorry to tempt you like this so early in the morning… but I just couldn’t resist sharing these decadent Kahlua Chocolate Truffles with you right now. Did you see me make them on Instagram stories yesterday? So much fun.
This luxurious recipe is rich, decadent, and perfect for the upcoming holiday season! Trust me when I say these Kahlua Truffles are going to make great gifts for all of the chocolate lovers in your life. In fact I just packed up a few boxes to bring with me to Pennsylvania. My sister brought twins into the world last night (!!!) so I’m off to spoil and pamper her with plenty of love and chocolate! But first, let’s dig into these beauties together.

If you’ve never made homemade chocolate truffles before, you’re in for a treat! I have a good variety of truffle recipes hiding in the archives (including oreo truffles, grand marnier truffles, and salted peanut butter truffles) but let’s be serious – can one ever have too many truffle recipes?! Obviously we both know the answer to that is NO. So when a reader (Hi Liz!) requested Kahlua Chocolate Truffles, I was all over it. Since Kahlua is a coffee liqueur, and coffee plays so well with chocolate, I just knew this flavor combination would be a hit. I also added a teaspoon of espresso powder to really amp up the flavor and balance out the sweetness.

Kahlua Chocolate Truffles
These are the perfect addition to any holiday cookie tray! Just love the flavors.

prep time: 3 H & 30 M
cook time: 5 M
total time: 3 H & 35 M

ingredients:

•     8 oz. bar semi-sweet chocolate {like Ghirardelli, found in the baking aisle}
•     1/4 c. Kahlua
•     1 T. unsalted butter
•     1/2 c. heavy cream
•     1 (12 oz.) package dark chocolate candy melts
•     1/4 tsp. instant coffee granules {optional}
•     gold or other sprinkles {optional}

instructions:

1. With a large sharp knife, finely chop the semi-sweet chocolate. Place in a heat-proof bowl; add butter to the bowl and set aside.
2. In a saucepan, bring heavy cream to a simmer over medium heat, stirring very frequently. Once cream is just barely simmering, remove from heat and stir in Kahlua and instant coffee {if using}.
3. Pour hot cream over the chocolate and butter. Loosely cover with a lid or clean dish towel and let sit, untouched, for 5 minutes. Then, stir gently with a rubber spatula until chocolate is fully melted, creamy, and smooth.
4. Let chocolate mixture cool slightly, cover, and place in the refrigerator for about 2 hours until it's stiff enough to roll into balls.
5. Use a melon baller, small cookie scoop, or teaspoon to scoop a small amount of chocolate. Quickly roll with your hands into a ball. Place on a parchment-lined baking sheet. Roll the rest of the chocolate into balls in the same way. { To minimize melting, keep your scoop and hands as cold as possible. Chill the scoop before starting and periodically rinse your hands in cold water, drying thoroughly before continuing to roll. If the chocolate mixture becomes too soft, chill for several minutes in the refrigerator.} Refrigerate rolled truffle centers for 1 to 2 hours or overnight before coating in chocolate.
6. To prepare chocolate coating, microwave about 8 ounces of the dark chocolate candy melts at 50 percent power for 1 and a half minutes. Remove from the microwave and stir. If not completely smooth and melted, return to the microwave and continue heating at 50 percent power for 30 to 45 seconds at a time until melted, stirring after every interval. Use a fork to dip each cold truffle center, coating completely with melted chocolate. Place on a parchment-lined baking sheet, sprinkle immediately with sprinkles {if using}, and let stand until set.
7. Store truffles in the refrigerator. For the best creaminess, let truffles stand at room temperature for about 10 to 15 minutes before serving.

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