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

These Kahlua Chocolate Truffles are a decadent treat that combines rich chocolate with a hint of espresso and the smooth flavor of Kahlua liqueur. Perfect for gifting or enjoying as an indulgent dessert, they melt in your mouth and are surprisingly easy to make at home.

A close-up of a clear glass bowl filled with round chocolate truffles covered in rough chocolate shavings. One truffle at the top is bitten, showing a smooth, creamy dark chocolate center with a slight shine and soft texture inside, while the outer layer is coarse and crumbly from the chocolate flakes. The bowl is set on a white marbled surface with a blurred second bowl of similar truffles in the background, creating depth. 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 (for coating)

Instructions

Step 1: Chop the semisweet chocolate and set aside. In a saucepan over low heat, warm the heavy cream until small bubbles begin to form around the edges. Remove from heat.
Step 2: Stir in the espresso powder and chopped chocolate. Whisk until the mixture is smooth, then let it cool for 5 minutes. Stir in the butter cubes and Kahlua liqueur until fully incorporated.
Step 3: Allow the mixture to come to room temperature, then cover tightly and refrigerate for at least 4 hours, or until firm enough to scoop.
Step 4: For the coating, grate the remaining 4 ounces of semisweet chocolate using the coarse side of a grater or finely chop it. Transfer to a wide, shallow dish.
Step 5: Line a large baking sheet with wax paper and set aside.
Step 6: Scoop out tablespoon-sized rounds of the chilled chocolate mixture. Shape each into a ball using your hands.
Step 7: Roll each truffle thoroughly in the grated chocolate, then place on the prepared baking sheet. Repeat until all the mixture is used.
Step 8: Store the truffles in an airtight container in the refrigerator for up to two weeks.

Tips & Variations

Use dark chocolate instead of semisweet for a richer, more intense flavor.
Roll truffles in cocoa powder, powdered sugar, or crushed nuts for a different texture and look.
For a stronger coffee flavor, increase the espresso powder to 1 and 1/2 teaspoons.
Ensure the butter is at room temperature to blend smoothly into the chocolate mixture.

Storage

Store the truffles in an airtight container in the refrigerator for up to two weeks. To soften before serving, let them sit at room temperature for 10–15 minutes. They are not recommended for freezing as texture may be affected.

How to Serve

The image shows several round chocolate truffles on a white plate, set against a white marbled surface. Each truffle is coated with small chocolate flakes, giving a rough texture on the outside. One truffle in the foreground has a bite taken, revealing a smooth, rich, dark chocolate inside with visible vertical lines from the bite. The truffles have a deep brown color, and the plate is slightly visible with some scattered chocolate flakes around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute another liqueur for Kahlua?

Yes, you can use other coffee-flavored liqueurs or even a splash of rum or whiskey for a different twist, but Kahlua provides the classic flavor profile for these truffles.

How do I prevent the truffles from melting while shaping?

Work with chilled truffle mixture and use clean, cool hands. If the mixture becomes too soft, return it to the refrigerator to firm up before continuing.