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Kahlua Chocolate Truffles Recipe

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★★★★★

4.7 from 115 reviews

Indulge in the rich and decadent Kahlua Chocolate Truffles, a luscious dessert combining smooth semi-sweet chocolate, cream, and a splash of coffee-flavored Kahlua liqueur. These handcrafted truffles are coated in a glossy layer of dark chocolate candy melts and optionally topped with festive sprinkles, perfect for special occasions or a luxurious treat.

Ingredients

Scale

Truffle Base

  • 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)

Chocolate Coating

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

Instructions

  1. Chop Chocolate: Finely chop the semi-sweet chocolate bar using a large sharp knife and place the pieces into a heat-proof bowl. Add the unsalted butter to the bowl and set aside for later use.
  2. Heat Cream and Mix: In a saucepan over medium heat, bring the heavy cream to a gentle simmer, stirring frequently to prevent scorching. Once simmering, remove from heat and promptly stir in the Kahlua and optional instant coffee granules.
  3. Combine Chocolate and Cream: Pour the hot cream mixture over the chopped chocolate and butter. Loosely cover the bowl with a lid or dish towel and allow the mixture to sit untouched for 5 minutes. Then gently stir with a rubber spatula until the chocolate is fully melted and the ganache is smooth and creamy.
  4. Chill Ganache: Allow the chocolate mixture to cool slightly, then cover and refrigerate for about 2 hours until the mixture firms up enough to roll into balls.
  5. Shape Truffles: Using a melon baller, small cookie scoop, or teaspoon, scoop out small portions of the chilled ganache. Quickly roll each portion between your hands to form smooth balls. Place the truffles on a parchment-lined baking sheet. Keep your hands and scoop cold by chilling and rinsing with cold water as needed to prevent melting. If the ganache softens too much, return it to the refrigerator briefly to firm up again. Refrigerate the rolled truffle centers for 1 to 2 hours or overnight to set.
  6. Melt Candy Coating: Microwave approximately 8 ounces of the dark chocolate candy melts at 50% power for 1.5 minutes. Stir and continue microwaving at 50% power in 30- to 45-second intervals, stirring after each, until smooth and fully melted.
  7. Coat Truffles: Using a fork, dip each cold truffle center into the melted chocolate to coat completely. Place coated truffles back on a parchment-lined baking sheet. Immediately sprinkle with gold or other decorative sprinkles if desired. Let the coating set at room temperature.
  8. Store and Serve: Store the finished truffles in the refrigerator. For the best creamy texture, allow them to stand at room temperature for 10 to 15 minutes before serving.

Notes

  • Keep your hands and tools cold when rolling truffles to prevent melting.
  • The instant coffee granules enhance the coffee flavor but can be omitted.
  • Dark chocolate candy melts can be substituted with good quality dark chocolate chips if preferred.
  • Truffles can be stored in an airtight container in the refrigerator for up to 2 weeks.
  • Letting the truffles rest at room temperature before serving improves texture.

Keywords: Kahlua truffles, chocolate truffles, homemade truffles, coffee liqueur dessert, chocolate ganache truffles

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