Kahlua Chocolate Truffles
What's the Christmas season without chocolate? Biting into the creamy ganache center of these Kahlua Chocolate Truffles is pure chocolate bliss. They're just the right indulgently delicious chocolate treat for the holidays!
Just in time for Christmas, I'm teaming up with some blogging friends of mine for a "Chocolate Challenge" to bring you 6 fabulous chocolate recipes for the holiday season. Because what's more perfect for the holidays than chocolate, right?
And my chocolate treat of choice are these super cute, super chocolate-y Kahlua Chocolate Truffles!
When it comes to making chocolate truffles, all you need are cream, chocolate ... and some time.
Be sure to scroll to the bottom of this post to see all the other tasty chocolate creations from my "Chocolate Challenge" friends there's sure to be one ... or 6 ... you'll love.
Now when it comes to making chocolate truffles, all you need are cream, chocolate ... and some time.
Yes, chocolate truffles can be a bit time consuming to make, but the deliciously creamy result is worth it. Especially if you think of the rolling-and-dipping process as chocolate therapy, like I do.
And then? Those creamy centers get coated in more melted chocolate, or rolled in other coatings such as finely chopped nuts or colorful sprinkles if you prefer.
If you're making flavored truffles like this Kahlua version, the flavoring simply gets added in with the cream. I also like to add just a touch of butter to my ganache centers for a little added richness and "smoothness."
Use only top-quality ingredients. Since truffles do contain such a small number of ingredients, those ingredients need to be the best.
- Use only top-quality ingredients. Since truffles do contain such a small number of ingredients, those ingredients need to be the best.
- Choose chocolate you like to eat. While high-quality chocolate with at least 50% to 70% cacao is generally recommended, be sure whatever you choose is something you truly like and would eat ... because if you don't like the chocolate you certainly won't like the finished truffles. I prefer my truffles made with chocolate closer to the 50% cacao end of the spectrum.
- Know that added flavorings will intensify some as the chocolate and flavoring meld together. So if you taste your chocolate soon after adding the flavoring {in this case, Kahlua} and think the flavor is too mild, be conservative in adding more. It's pretty easy to "over-flavor."
This will help it melt evenly and smoothly when the warm cream is poured over it ... and will help you avoid having chocolate "lumps" in your truffle centers.
Once the chocolate ganache is chilled to a moldable consistency, use a cookie scoop, melon baller, or teaspoon to form small scoops of chocolate. Shape each scoop into a ball with your hands.
Choose chocolate you like to eat because if you don't like the chocolate you certainly won't like the finished truffles.
And yes, this does get messy! Wear thin plastic disposable gloves if you're one that doesn't like "stuff" on your hands. (If you'd rather make a spiked little-bite treat that's not quite as messy, give our holiday-favorite rum balls or Kentucky bourbon balls a try.)
And if the ganache becomes too soft to shape?
Just pop it back in the refrigerator for a few minutes to firm back up.
Or dunk them in chocolate, which is what I like to do.
I also like to put a little embellishment on mine.
For this round, I sprinkled on a touch of gold sugar sprinkles. A small drizzle of milk chocolate would also be nice ... or a small chocolate covered espresso bean perched on top would be cute, too.
Regardless of how you coat or embellish these little chocolate beauties, once thing's for sure biting into that creamy ganache center is pure chocolate bliss. And just the right indulgently delicious chocolate treat for the holidays!
Thank you for stopping by . We'd love to have you back soon!
Just pop it back in the refrigerator for a few minutes to firm back up.
Once formed, roll each truffle center in {very} finely chopped nuts ... or fun sprinkles ...
Or dunk them in chocolate, which is what I like to do.
I also like to put a little embellishment on mine.
For this round, I sprinkled on a touch of gold sugar sprinkles. A small drizzle of milk chocolate would also be nice ... or a small chocolate covered espresso bean perched on top would be cute, too.
Regardless of how you coat or embellish these little chocolate beauties, once thing's for sure biting into that creamy ganache center is pure chocolate bliss. And just the right indulgently delicious chocolate treat for the holidays!
Thank you for stopping by . We'd love to have you back soon!
Yield: about 20 truffles
Kahlua Chocolate Truffles
Biting into the creamy ganache center of these Kahlua Chocolate Truffles is pure chocolate bliss. They're just the right indulgently delicious chocolate treat for the holidays or any time of the year!
prep time: 3 H & 30 Mcook time: 5 Mtotal time: 3 H & 35 M
ingredients:
- 8 oz. bar semi-sweet chocolate {like Ghirardelli, found in the baking aisle}
- 1/2 c. heavy cream
- 1 T. unsalted butter
- 1/4 c. Kahlua
- 1/4 tsp. instant coffee granules {optional}
- 1 (12 oz.) package dark chocolate candy melts
- gold or other sprinkles {optional}
instructions:
How to cook Kahlua Chocolate Truffles
- With a large sharp knife, finely chop the semi-sweet chocolate. Place in a heat-proof bowl; add butter to the bowl and set aside.
- In a saucepan, bring heavy cream to a simmer over medium heat, stirring very frequently. Once cream is just barely simmering, remove from heat and stir in Kahlua and instant coffee {if using}.
- Pour hot cream over the chocolate and butter. Loosely cover with a lid or clean dish towel and let sit, untouched, for 5 minutes. Then, stir gently with a rubber spatula until chocolate is fully melted, creamy, and smooth.
- Let chocolate mixture cool slightly, cover, and place in the refrigerator for about 2 hours until it's stiff enough to roll into balls.
- Use a melon baller, small cookie scoop, or teaspoon to scoop a small amount of chocolate. Quickly roll with your hands into a ball. Place on a parchment-lined baking sheet. Roll the rest of the chocolate into balls in the same way. { To minimize melting, keep your scoop and hands as cold as possible. Chill the scoop before starting and periodically rinse your hands in cold water, drying thoroughly before continuing to roll. If the chocolate mixture becomes too soft, chill for several minutes in the refrigerator.} Refrigerate rolled truffle centers for 1 to 2 hours or overnight before coating in chocolate.
- To prepare chocolate coating, microwave about 8 ounces of the dark chocolate candy melts at 50 percent power for 1 and a half minutes. Remove from the microwave and stir. If not completely smooth and melted, return to the microwave and continue heating at 50 percent power for 30 to 45 seconds at a time until melted, stirring after every interval. Use a fork to dip each cold truffle center, coating completely with melted chocolate. Place on a parchment-lined baking sheet, sprinkle immediately with sprinkles {if using}, and let stand until set.
- Store truffles in the refrigerator. For the best creaminess, let truffles stand at room temperature for about 10 to 15 minutes before serving.
Check out all the other delicious CHOCOLATE recipes below from bloggers who took part in our "Chocolate Challenge."
- Chocolate Bacon Saltine Toffee by Savory Experiments
- Kahlua Chocolate Truffles by
- Turtle Shortbread Bars by Num's the Word
- Snickers Chocolate Cheesecake by Blessed Beyond Crazy
- Mexican Mocha by Life Currents
- Brown Sugar Chocolate Chip Walnut Shortbread by Hot Eats and Cool Reads
Please enjoy these other little-bite sweet treats from ...
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