Name: Kahlua Chocolate Truffles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: American
Ingredients: 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; 4 ounces semisweet chocolate, grated or finely chopped

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Introduction

Indulge in these rich Kahlua Chocolate Truffles, a delightful blend of smooth chocolate and a hint of coffee liqueur. Perfect for special occasions or as a decadent treat, they offer a creamy center coated in a fine layer of chocolate.

A clear glass bowl filled with several round chocolate truffles covered in fine chocolate shavings. One truffle at the top center has a bite taken out, revealing a smooth, rich dark chocolate inside with a shiny texture and subtle lines from the bite. The truffles are densely coated, giving a rough, textured look, and the bowl stands out sharply against a white marbled surface. In the background, out-of-focus truffles add depth with their similar dark chocolate appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
4 ounces semisweet chocolate, grated or finely chopped

Instructions

Step 1: Chop the 14 ounces of semisweet chocolate and set aside. In a saucepan over low heat, warm the heavy cream until small bubbles form around the edges. Remove from heat, stir in the espresso powder and chopped chocolate, whisking until smooth. Let cool for 5 minutes.
Step 2: Stir the room-temperature butter cubes and Kahlua liqueur into the chocolate mixture until fully combined. Allow the mixture to reach room temperature, then cover tightly and refrigerate for at least 4 hours, or until firm enough to scoop.
Step 3: Prepare the coating by grating the 4 ounces of semisweet chocolate using the coarse side of a grater, or finely chop it if you don’t have a grater. Place the grated chocolate in a wide, shallow dish and set aside.
Step 4: Line a large baking sheet with wax paper. Using a tablespoon, scoop the chilled chocolate mixture and shape each portion into a ball with your hands.
Step 5: Roll each truffle in the grated chocolate until evenly coated, then place them on the prepared baking sheet. Repeat until all the mixture is used.
Step 6: Store the truffles in an airtight container in the refrigerator for up to two weeks.

Tips & Variations

For a twist, try using dark rum instead of Kahlua or add a pinch of chili powder to the coating for a subtle kick.
If you prefer a smoother coating, melt the grated chocolate and dip the truffles instead of rolling them.
Use quality chocolate to enhance the richness and flavor of the truffles.

Storage

Store the truffles in an airtight container in the refrigerator for up to two weeks. When ready to serve, let them sit at room temperature for 10–15 minutes to soften slightly for the best texture.

How to Serve

The image shows round chocolate truffles with a rough outer layer covered in grated chocolate. One truffle is in the front center with a bite taken out, revealing a smooth, dense, and creamy dark chocolate inside. The truffles rest on a white plate with a white marbled texture visible at the bottom. Small chocolate shavings are scattered around the plate, adding texture. The background is softly blurred to keep focus on the truffles. 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 Kahlua?

Yes, you can omit Kahlua and substitute it with an equal amount of heavy cream or a non-alcoholic coffee extract to maintain the flavor balance.

How long do these truffles last?

Stored properly in the refrigerator, the truffles will stay fresh for up to two weeks. Avoid freezing as it can alter the texture and flavor.