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Kahlua Chocolate Truffles Recipe

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★★★★★

4.9 from 66 reviews

Indulge in these luscious Kahlua Chocolate Truffles, featuring a creamy blend of semi-sweet chocolate, Kahlua, and a hint of coffee for depth. These handcrafted truffles are coated in rich dark chocolate candy melts and optionally topped with festive sprinkles, making them perfect for gifting or a decadent treat.

Ingredients

Scale

Main 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)

Coating and Garnish

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

Instructions

  1. Chop Chocolate: Using a large sharp knife, finely chop the semi-sweet chocolate and place it in a heat-proof bowl with the unsalted butter. Set aside.
  2. Simmer Cream: 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 optional instant coffee granules until dissolved.
  3. Combine Ingredients: Pour the hot cream mixture over the chopped chocolate and butter. Cover loosely with a lid or clean dish towel, and let sit undisturbed for 5 minutes.
  4. Mix Ganache: Stir gently with a rubber spatula until the chocolate and butter melt completely, resulting in a creamy and smooth ganache.
  5. Chill Ganache: Allow the chocolate mixture to cool slightly, then cover and refrigerate for about 2 hours, or until firm enough to handle.
  6. Form Truffle Centers: Using a melon baller, small cookie scoop, or teaspoon, scoop portions of the chilled ganache and quickly roll them into balls by hand. Place each on a parchment-lined baking sheet. Keep hands and scoop cold to prevent melting. Refrigerate the formed truffle centers for 1 to 2 hours or overnight.
  7. Melt Coating Chocolate: Microwave about 8 ounces of the dark chocolate candy melts at 50 percent power for 1 1/2 minutes. Stir well. If not fully melted, heat additional 30 to 45 second intervals at 50 percent power, stirring after each, until smooth.
  8. Coat Truffles: Using a fork, dip each cold truffle ball into the melted chocolate to coat fully. Transfer back to parchment-lined baking sheet. Immediately sprinkle with sprinkles if desired.
  9. Set Truffles: Let the coated truffles stand at room temperature until the chocolate sets.
  10. Storage and Serving: Store truffles in the refrigerator. For optimal creaminess, allow them to rest at room temperature for 10 to 15 minutes before serving.

Notes

  • Keep your hands and scoop chilled when rolling truffles to prevent the mixture from melting.
  • If the ganache becomes too soft during rolling, return it to the refrigerator for a few minutes.
  • Optional instant coffee enhances the depth of chocolate flavor but can be omitted.
  • Use a lid or dish towel to cover the chocolate mixture gently while melting to avoid introducing moisture.
  • Let truffles come to room temperature before serving for a smoother texture.

Keywords: Kahlua chocolate truffles, homemade truffles, chocolate ganache, chocolate candy melts, no-bake dessert, cocktail infused dessert

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