Calling all chocolate lovers! These melt-in-your-mouth Kahlua chocolate truffles are packed with rich dark chocolate flavor, coffee liqueur, and fresh cream.
They're the ultimate, luscious treat for Valentine's Day and make the holiday season feel more festive. I bet you can't eat just one!
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Why you'll love this recipe
✔️ With only five simple ingredients and quick prep, you’ll be eating these truffles in no time!
✔️ Kahlua chocolate truffles are the perfect addition to cookie trays during the holidays and are great gifts anytime you're feeling romantic!
✔️ Personalize your sweet treats—use pink sprinkles for Valentine’s Day, gold ones for fancy occasions, or choose your favorite color.
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- dark chocolate
- heavy cream
- butter
- Kahlua coffee-flavored liqueur
- Cocoa powder or powdered sugar for coating
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Finely chop the chocolate. Measure one cup, place it in a heatproof bowl.
- Heat the ceam and butter in a small saucepan over medium heat until it just starts to simmer. Do not let it boil.
- Pour the hot cream and butter mixture over the chopped chocolate. Place a plate over the top of the boil, or seal it with plastic wrap. Let it sit for a minute.
- Gently stir the mixture until the chocolate is completely melted and the mixture is smooth and well combined.
- Stir in the Kahlua until fully incorporated into the chocolate mixture.
- Cover the bowl with plastic wrap and refrigerate the mixture for 4 hours or until it becomes firm.
- Once the chocolate mixture is firm, use a spoon or a melon baller to scoop out portions and roll them into small balls. (I use gloves for this process; it can get messy.) Place the truffles on a parchment-lined tray.
- Roll each truffle in cocoa powder or powdered sugar to coat them evenly. This not only adds flavor but also prevents them from sticking together.
Equipment
- medium sized heat-proof bowl
- small cookie scoop
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FAQ's
They sure do! You can freeze Kahlua truffles for up to 3 months. I love to freeze half the batch and pull out a few anytime I'm craving something sweet—or when unexpected guests are on their way over!
For punchier coffee flavor, add two teaspoons of instant coffee powder or one teaspoon of espresso powder to the truffle mixture. Alternatively, add a dash of ground cinnamon to make your truffles taste like Mexican coffee!
The options are endless! Roll your truffles in holiday sprinkles, colored sugar crystals, cocoa powder, or powdered sugar for a festive dessert.
On the other hand, you can dip your truffles in milk chocolate or drizzle them with melted white chocolate chips. For a nutty crunch, roll ‘em in finely chopped pecans, walnuts, or almonds.
Test kitchen tips
- Make sure the chocolate mixture is completely chilled before rolling it into balls! A soft-centered truffle is more difficult to shape.
- I suggest wearing food-safe plastic gloves before rolling the truffle balls in the palms of your hands—it’s less messy that way!
- You can use a small cookie scoop or melon baller to make your truffles the same size.
- If your truffles have softened too much during shaping, put them back in the fridge for a bit to firm up again before decorating.
- Rolling your truffle balls in cocoa powder or powdered sugar adds flavor and prevents them from sticking together in the fridge!
- I don’t recommend storing these truffles at room temperature. They’ll get too soft and melt all over your fingers!
Variations
- Use milk chocolate or semi-sweet chocolate instead of dark if you want sweeter truffles.
- You can add instant coffee or espresso powder to your truffle mixture to amp up the coffee flavor!
- Decorate your truffles with sprinkles, colored sugar crystals, chopped nuts, or a white chocolate drizzle.
- Roll Kahlua chocolate truffles in leftover cookie crumbs for extra flavor and texture!
Storage
Refrigerate—Refrigerate Kahlua chocolate truffles in an airtight container for up to two weeks.
Freezer—Flash-freeze truffles on a baking sheet lined with parchment paper, then transfer the frozen truffles to an airtight container and freeze for up to three months. Thaw in the fridge until they’re soft again.
Related recipes
- Homemade Buckeyes taste just like Reese’s peanut butter cups—a simple yet delicious dessert for any special occasion.
- Sweet and nutty, Peanut Butter Snowballs are one of my favorite truffle recipes for holiday cookie platters!
- If you're making these for Valentine's Day, be sure to make a batch of Heart-Shaped Rice Krispie Treats too, they are so fun!
- No-Bake Oreo Balls transform your favorite sandwich cookies into a creamy, decadent dessert.
Serve with
- Enjoy your boozy truffles with a Golden Cadillac Cocktail—this retro classic is creamy and rich with a sweet vanilla flavor and licorice finish.
- Make Strawberry Sandwich Cookies with pre-made cookie dough, jam, and a heart-shaped center—they’re perfect for Valentine’s Day!
- Surprise your partner with a cookie tin full of Kahlua chocolate truffles and Red Velvet Crinkle Cookies. The flavors go together like "true" and "love!"
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating!
Kahlua Chocolate Truffles
Ingredients
- 1 cup dark chocolate finely chopped
- ½ cup heavy cream
- 2 tablespoons butter
- 2 tablespoons Kahlua coffee-flavored liqueur
- Cocoa powder or powdered sugar for coating
Instructions
- Finely chop the chocolate. Measure one cup, place it in a heatproof bowl.
- Heat the ceam and butter in a small saucepan over medium heat until it just starts to simmer. Do not let it boil.
- Pour the hot cream and butter mixture over the chopped chocolate. Place a plate over the top of the boil, or seal it with plastic wrap. Let it sit for a minute.
- Gently stir the mixture until the chocolate is completely melted and the mixture is smooth and well combined.
- Stir in the Kahlua until fully incorporated into the chocolate mixture.
- Cover the bowl with plastic wrap and refrigerate the mixture for 4 hours or overnight until it becomes firm.
- Once the chocolate mixture is firm, use a spoon or a melon baller to scoop out portions and roll them into small balls. (I use gloves for this process; it can get messy.) Place the truffles on a parchment-lined tray.
- Roll each truffle in cocoa powder or powdered sugar to coat them evenly. This not only adds flavor but also prevents them from sticking together.
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