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Kahlua Chocolate Truffles Recipe

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★★★★★

4.5 from 330 reviews

These Kahlua Chocolate Truffles combine rich semi-sweet chocolate with creamy Kahlua for an indulgent, melt-in-your-mouth treat perfect for holidays or any special occasion. Enrobed in smooth dark chocolate coating and optionally adorned with sprinkles, they offer a luxurious, boozy twist on classic chocolate truffles.

Ingredients

Scale

Truffle Center

  • 8 oz. semi-sweet chocolate bar (such as Ghirardelli)
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1/4 cup Kahlua
  • 1/4 teaspoon instant coffee granules (optional)

Chocolate Coating

  • 1 (12 oz.) package dark chocolate candy melts
  • Gold or other sprinkles (optional)

Instructions

  1. Chop Chocolate: Use a large sharp knife to finely chop the semi-sweet chocolate bar. Place the chopped chocolate and unsalted butter in a heat-proof bowl and set aside.
  2. Heat Cream Mixture: In a saucepan over medium heat, bring heavy cream to a gentle simmer, stirring frequently to prevent scorching. Once it barely simmers, remove from heat and stir in Kahlua and instant coffee granules if using.
  3. Melt Chocolate: Pour the hot cream mixture over the chopped chocolate and butter. Loosely cover with a lid or clean dish towel, allowing it to sit undisturbed for 5 minutes. Then, gently stir with a rubber spatula until the mixture is fully melted, smooth, and creamy.
  4. Chill Mixture: Allow the chocolate mixture to cool slightly, cover it, and refrigerate for about 2 hours until firm enough to scoop and roll.
  5. Form Truffle Centers: Using a melon baller, small cookie scoop, or teaspoon, scoop small portions of the chilled mixture and quickly roll into balls with your hands. Place each ball on a parchment-lined baking sheet. Keep hands and scoop cold to prevent melting; chill the mixture again if it becomes too soft. Refrigerate the formed truffle centers for 1 to 2 hours or overnight before coating.
  6. Melt Coating Chocolate: Microwave about 8 oz. of dark chocolate candy melts at 50% power for 1.5 minutes. Stir, then continue microwaving at 50% power in 30-45 second intervals, stirring after each, until fully melted and smooth.
  7. Coat Truffles: Using a fork, dip each chilled truffle center into the melted chocolate, coating completely. Place coated truffles on a parchment-lined baking sheet. Immediately sprinkle with optional sprinkles and allow to set.
  8. Store and Serve: Store truffles in the refrigerator. For the creamiest texture, let them stand at room temperature for 10 to 15 minutes before serving.

Notes

  • Keep your hands and scoop chilled while rolling truffles to prevent melting.
  • If the chocolate mixture softens too much during rolling, return it to the refrigerator to firm up.
  • Instant coffee granules are optional but enhance the depth of chocolate flavor.
  • Letting truffles come to room temperature before serving improves creaminess.
  • Store truffles refrigerated and consume within a week for best freshness.

Keywords: Kahlua, Chocolate Truffles, Chocolate, Holiday Dessert, Creamy Truffles, Easy Chocolate Treats

Find it online: https://cookwithlea.com/kahlua-chocolate-truffles-recipe/