Name: Kahlua Chocolate Truffles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 8 oz. bar semi-sweet chocolate (like Ghirardelli, found in the baking aisle); 1/2 cup heavy cream; 1 tablespoon unsalted butter; 1/4 cup Kahlua; 1/4 teaspoon instant coffee granules (optional); 1 (12 oz.) package dark chocolate candy melts; Gold or other sprinkles (optional)

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Introduction

These Kahlua Chocolate Truffles combine rich semi-sweet chocolate with the smooth, coffee-flavored liqueur Kahlua for an indulgent treat. Perfect for special occasions or a luxurious homemade gift, these truffles are creamy, decadent, and surprisingly simple to make.

A white plate holds seven round chocolate truffles with a smooth dark chocolate coating, each topped with small golden sugar crystals. One truffle in the front is cut in half, revealing a thick, creamy, dark chocolate filling inside. The plate is placed on a red textured cloth, set over a dark wooden surface. The background is softly blurred, drawing focus to the rich chocolate textures and shiny toppings. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz. bar semi-sweet chocolate (like Ghirardelli, found in the baking aisle)
1/2 cup heavy cream
1 tablespoon unsalted butter
1/4 cup Kahlua
1/4 teaspoon instant coffee granules (optional)
1 (12 oz.) package dark chocolate candy melts
Gold or other sprinkles (optional)

Instructions

Step 1: Finely chop the semi-sweet chocolate with a large sharp knife and place it in a heat-proof bowl. Add the unsalted butter to the bowl and set aside.
Step 2: In a saucepan, heat the heavy cream over medium heat, stirring frequently until it just begins to simmer. Remove from heat and stir in the Kahlua and instant coffee granules if using.
Step 3: Pour the hot cream mixture over the chopped chocolate and butter. Cover loosely with a lid or clean dish towel and let it sit undisturbed for 5 minutes. Then gently stir with a rubber spatula until the chocolate is fully melted and smooth.
Step 4: Allow the chocolate mixture to cool slightly, then cover and refrigerate for about 2 hours, or until firm enough to scoop and roll.
Step 5: Using a melon baller, small cookie scoop, or teaspoon, scoop small portions of the chocolate mixture. Quickly roll each into a ball with your hands and place on a parchment-lined baking sheet. To prevent melting, chill your scoop before use and rinse your hands in cold water periodically. If the mixture softens, refrigerate it briefly before continuing.
Step 6: Refrigerate the rolled truffle centers for 1 to 2 hours or overnight before coating.
Step 7: To coat, melt about 8 ounces of dark chocolate candy melts in the microwave at 50% power for 1 1/2 minutes. Stir well, and if not fully melted, continue microwaving at 50% power in 30- to 45-second intervals, stirring each time.
Step 8: Dip each chilled truffle ball into the melted chocolate using a fork to cover completely. Place on a parchment-lined sheet and immediately sprinkle with gold or other decorative sprinkles if desired.
Step 9: Let the chocolate coating set. Store the finished truffles in the refrigerator until ready to serve.

Tips & Variations

For a stronger coffee flavor, increase the instant coffee granules slightly or use espresso powder instead.
Keep your hands and tools cold while rolling truffles to prevent melting and sticky messes.
Try topping the truffles with crushed nuts or cocoa powder instead of sprinkles for varied textures.
Substitute Kahlua with another coffee liqueur or use a flavored liqueur like Frangelico for a different twist.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Before serving, allow them to sit at room temperature for 10 to 15 minutes to soften slightly and enhance their creamy texture. Reheat or microwave is not recommended as it may melt the coating.

How to Serve

Seven round chocolate balls are placed on a white plate with a slightly wavy edge, each ball coated with smooth milk chocolate and sprinkled with small golden pieces on top. Each chocolate ball rests in a white paper cup with green and red patterns, giving a festive feel. The plate sits on a bright red knitted cloth over a dark wooden table, with a blurry background showing some glass jars and a hint of more decorative plates. One chocolate ball is at the front, sharply focused, inviting attention to its smooth texture and shiny topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles without alcohol?

Yes, you can omit the Kahlua and replace it with an equal amount of heavy cream or a flavored syrup to keep the texture consistent without the alcohol.

How do I know when the chocolate mixture is ready to roll?

The mixture should be firm but still pliable after chilling for about 2 hours. If it’s too soft to hold shape, refrigerate it longer until it feels solid enough to scoop and roll into balls.