Kahlua Chocolate Truffles

If you’ve never made homemade chocolate truffles before, you’re in for a treat! I have a good variety of truffle recipes hiding in the archives (including oreo truffles, grand marnier truffles, and salted peanut butter truffles) but let’s be serious – can one ever have too many truffle recipes?! 

Obviously we both know the answer to that is NO. So when a reader (Hi Liz!) requested Kahlua Chocolate Truffles, I was all over it. Since Kahlua is a coffee liqueur, and coffee plays so well with chocolate, I just knew this flavor combination would be a hit. I also added a teaspoon of espresso powder to really amp up the flavor and balance out the sweetness.

Ingredients

For the kahlua chocolate truffles:

• 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

For the chocolate coating:

• 4 ounces semi-seet chocolate grated or finely chopped

Instructions

1. Chop the chocolate and set aside. In a saucepan over low heat, warm the cream until small bubbles begin to form around the sides of the pan. Remove cream from the heat; add in espresso powder and chopped chocolate, and whisk smooth. Cool for 5 minutes. then stir in butter and Kahlua.
2. Cool to room temperature, then cover tightly and refrigerate for at least 4 hours, or until firm enough to scoop.
3. For the chocolate coating:
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for full instruction : bakerbynature.com

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