Kahlua Chocolate Truffles Recipe

Introduction

Indulge in the rich and creamy delight of Kahlua Chocolate Truffles. These luscious treats combine smooth chocolate with a hint of coffee and the warm flavor of Kahlua liqueur, perfect for a special occasion or a simple homemade dessert.

Ingredients

• 14 ounces semisweet chocolate, chopped
• 1 cup heavy whipping cream
• 1 teaspoon espresso powder
• 5 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 chocolate and set aside. In a saucepan over low heat, warm the cream until small bubbles form around the sides. Remove from heat, add the espresso powder and chopped chocolate, then whisk until smooth. Let cool for 5 minutes, then stir in the butter and Kahlua until fully combined.
2. Step 2: Allow the mixture to cool to room temperature, cover tightly, and refrigerate for at least 4 hours or until firm enough to scoop.
3. Step 3: For the coating, grate the semisweet chocolate using the coarse side of a grater or finely chop it. Place the grated chocolate in a wide, shallow dish and set aside.
4. Step 4: Line a large baking sheet with wax paper and set aside.
5. Step 5: Scoop out tablespoon-sized rounds of the chilled chocolate mixture. Shape each scoop into a ball with your hands, then roll it in the grated chocolate to coat thoroughly.
6. Step 6: Transfer the coated truffles to the prepared baking sheet. Repeat until all the mixture is used.

Tips & Variations

• Use dark chocolate instead of semisweet for a richer flavor.
• Substitute espresso powder with instant coffee granules if needed.
• For a festive touch, roll the truffles in cocoa powder, chopped nuts, or powdered sugar instead of grated chocolate.
• Let the truffles sit at room temperature for a few minutes before serving for a softer texture.

Storage

Store the truffles in an airtight container in the refrigerator for up to two weeks. When ready to serve, allow them to come to room temperature for about 10–15 minutes to enjoy their full creaminess. Avoid freezing as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles without alcohol?

Yes, you can omit the Kahlua or replace it with an equal amount of strong brewed coffee or coffee extract to maintain the flavor without the alcohol.

How do I keep the truffles from melting when handling?

Work with cool hands and, if possible, chill the chocolate mixture and baking sheet beforehand. You can also refrigerate the truffles briefly if they become too soft while shaping or coating.

Kahlua Chocolate Truffles Recipe

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4.9 from 61 reviews

Deliciously rich and creamy Kahlua Chocolate Truffles made from semisweet chocolate, espresso powder, butter, heavy cream, and Kahlua liqueur. These homemade truffles are coated in grated chocolate for an indulgent treat perfect for gifting or special occasions.

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

Ingredients

Scale 1x2x3x

Truffle Base

• 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

Chocolate Coating

• 4 ounces semisweet chocolate, grated or finely chopped

Instructions

1. Prepare the Chocolate Mixture: Chop the 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 espresso powder and the chopped chocolate. Whisk until the mixture is smooth and well combined. Let it cool for 5 minutes, then stir in the cubed butter and Kahlua liqueur until fully incorporated.
2. Chill the Mixture: Allow the mixture to cool to room temperature. Cover it tightly and refrigerate for at least 4 hours, or until the mixture becomes firm enough to scoop.
3. Prepare Chocolate Coating: Using a coarse grater, grate the semisweet chocolate or finely chop it. Transfer this grated chocolate into a shallow, wide dish and set aside for coating the truffles.
4. Form the Truffles: Line a large baking sheet with wax paper. Using a tablespoon-sized scoop, portion out rounds of the chilled chocolate mixture. Roll each portion between your hands to form smooth balls.
5. Coat the Truffles: Roll each chocolate ball in the grated chocolate until completely covered, then place it on the prepared baking sheet.
6. Store the Truffles: Once all truffles are coated, store them in an airtight container in the refrigerator. They will keep fresh for up to two weeks.

Notes

• Ensure the butter is at room temperature to blend smoothly with the chocolate mixture.
• You can substitute Kahlua liqueur with another coffee-flavored liqueur or omit for a non-alcoholic version.
• Keep the truffles refrigerated until serving as they melt easily at room temperature.
• For a smoother texture, you can use a food processor to chop the chocolate finely if a grater is not available.
• Wear gloves or lightly dust your hands with cocoa powder to prevent the chocolate from melting while rolling.

Keywords: chocolate truffles, Kahlua truffles, homemade truffles, chocolate dessert, coffee flavored truffles