Kahlua Chocolate Truffles

Dark chocolate Kahlua truffles coated in cocoa powder in a pretty white bowl.

Kahlua Chocolate Truffles

Rich, creamy and decadent homemade chocolate truffles. They are very easy to make and look super fancy. Great for gifts and a treat for your sweetie!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 2

Refrigerate 4

Total Time 4 22

Servings servings

Calories 97kcal

Author Deb Clark

Equipment

1 medium-sized heat proof mixing bowl
1 small cookie scoop

Ingredients

1 cup dark chocolate finely chopped
½ cup heavy whipping 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.

Notes

Refrigerate Kahlua chocolate truffles in an airtight container for up to two weeks or 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.

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