Description
Chocolate Kahlua truffles melt hearts with rich, boozy indulgence from Mexico’s famous coffee liqueur. Sweet chocolate and smooth Kahlua blend perfectly for an elegant, easy dessert you cannot resist.
Ingredients
Scale
- 8 oz (225 g) semi-sweet or dark chocolate, finely chopped
- ½ cup (120 ml) heavy cream
- 2 tbsps Kahlua (or other coffee liqueur)
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, softened
- ¼ cup (30 g) cocoa powder
- ¼ cup (30 g) powdered sugar (optional)
- ¼ cup (30 g) finely chopped nuts (optional, like almonds, hazelnuts, or pecans)
Instructions
- Chocolate Preparation: Chop chocolate into uniform pieces and place in a heat-resistant mixing bowl, creating the foundational layer for rich, velvety truffles.
- Cream Infusion: Heat cream in a small pan until tiny bubbles form around the edges, then immediately pour over the chocolate, allowing the warmth to trigger a smooth melting process.
- Ganache Creation: Let the hot cream and chocolate meld undisturbed for 12 minutes, then whisk in Kahlua, vanilla extract, and softened butter until the mixture transforms into a glossy, homogeneous ganache.
- Chilling Phase: Cover the ganache with plastic wrap and refrigerate for at least two hours, allowing it to firm up to a perfectly scoopable consistency.
- Truffle Shaping: Dust hands with cocoa powder, then use a small cookie scoop to portion the chilled ganache, rolling each piece between palms to create smooth, uniform chocolate spheres.
- Final Coating and Presentation: Roll truffles in cocoa powder, chopped nuts, or powdered sugar, arranging them on a parchment-lined tray and returning to the refrigerator for a final 30-minute firming session.
- Storage and Serving: Transfer truffles to an airtight container, keeping them chilled until ready to serve and savor their decadent Kahlua-infused essence.
Notes
- Chocolate Quality Matters: Select high-quality dark or semi-sweet chocolate with at least 60% cocoa content for rich, deep flavor and smooth ganache texture.
- Cream Temperature Control: Heat cream gently and avoid boiling to prevent scorching, which can negatively impact the ganache’s smooth consistency and taste.
- Prevent Ganache Separation: Stir chocolate and cream mixture slowly and consistently to create a stable emulsion, ensuring a glossy and uniform truffle base.
- Alcohol Intensity Adjustment: Modify Kahlua quantity based on personal preference, knowing that less liquid maintains better truffle structure and prevents softening.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks, Cocktails
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 130
- Sugar: 5 g
- Sodium: 10 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg