Name: Kahlua Chocolate Truffles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 8 oz. semi-sweet chocolate bar (such as Ghirardelli); 1/2 cup heavy cream; 1 tablespoon unsalted butter; 1/4 cup Kahlua coffee liqueur; 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

Indulge in the rich and decadent flavor of Kahlua Chocolate Truffles. These luscious treats combine smooth chocolate with a hint of coffee liqueur, perfect for special occasions or a luxurious homemade dessert.

Seven round chocolate-covered balls sit neatly on a white plate with gentle curves, each topped with small golden sprinkles that add texture and shine. The chocolates have a smooth, glossy surface with a few slight imperfections hinting at their handmade quality. One chocolate rests in a white paper cup with green and red spots, adding a touch of festive color. The plate is placed on a bright red textured cloth on a dark wood surface, with a white marbled texture background softly blurred, creating a warm, inviting scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Finely chop the semi-sweet chocolate using a large sharp knife. Place the chopped chocolate and butter in a heat-proof bowl and set aside.
Step 2: In a saucepan over medium heat, bring the heavy cream to a gentle simmer, stirring frequently. Remove from heat once it starts to simmer, then stir in the Kahlua and instant coffee granules if using.
Step 3: Pour the hot cream mixture over the chocolate and butter. Loosely cover with a lid or clean dish towel and let sit undisturbed for 5 minutes, then stir gently until smooth and creamy.
Step 4: Allow the chocolate mixture to cool slightly, cover, and refrigerate for about 2 hours until firm enough to roll.
Step 5: Using a melon baller, small cookie scoop, or teaspoon, scoop small amounts of the mixture and quickly roll into balls with your hands. Place on a parchment-lined baking sheet. Keep hands and scoop cold by chilling or rinsing in cold water to prevent melting. Refrigerate the rolled centers for 1 to 2 hours or overnight.
Step 6: Melt the dark chocolate candy melts in the microwave at 50% power for 1.5 minutes. Stir, then heat further in 30 to 45 second intervals at 50% power, stirring until fully melted and smooth.
Step 7: Dip each chilled truffle into the melted chocolate coating using a fork, completely covering it. Place back on the parchment-lined sheet and sprinkle immediately if desired. Let stand until set.

Tips & Variations

For extra flavor, add a pinch of cinnamon or orange zest to the chocolate mixture before chilling.
Use chilled hands and tools to prevent the truffles from melting while rolling.
Substitute Kahlua with another coffee liqueur or espresso for variation.
Decorate with crushed nuts or cocoa powder instead of sprinkles for a different texture.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Before serving, let them sit at room temperature for 10 to 15 minutes to soften and bring out their creamy texture.

How to Serve

The image shows a close-up of round chocolate truffles on a white plate with a red cloth underneath. One truffle in front is cut in half, displaying two layers: a thick, smooth, dark brown chocolate center with a creamy texture and a shiny, slightly darker chocolate outer shell. The top of each truffle is sprinkled with small golden bits that add contrast and texture. The background is softly blurred, making the truffles the main focus, all placed on a white marbled surface. 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, simply omit the Kahlua and replace it with an equal amount of strong brewed coffee or additional cream for a non-alcoholic version.

How can I tell when the chocolate coating is set?

The coating is set when it feels firm and no longer sticky to the touch, usually after standing at room temperature for 15 to 20 minutes or after chilling briefly in the refrigerator.