Description
These no bake chocolate Kahlua truffles are rich, creamy, and laced with the deep coffee flavor of Kahlua. Made with just a handful of ingredients, they’re easy to whip up and perfect for holiday parties, gifting, or a grown-up chocolate fix.
Ingredients
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8 oz semi-sweet or dark chocolate (high quality, chopped)
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1/2 cup heavy cream
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2 tablespoons unsalted butter
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3 tablespoons Kahlua (coffee liqueur)
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1/2 teaspoon vanilla extract
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Pinch of salt
For Coating (choose your favorite):
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Unsweetened cocoa powder
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Finely chopped toasted nuts (almonds, hazelnuts, pecans)
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Chocolate sprinkles
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Shredded coconut
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Powdered sugar
Instructions
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Make Ganache Base:
In a small saucepan, heat heavy cream and butter over medium heat until hot but not boiling. Remove from heat and add chopped chocolate. Let sit for 1–2 minutes, then stir until smooth. -
Add Flavor:
Stir in Kahlua, vanilla extract, and a pinch of salt. Mix until everything is fully combined and silky. -
Chill:
Transfer mixture to a bowl, cover, and refrigerate for at least 2 hours, or until firm enough to scoop. -
Shape Truffles:
Using a small scoop or spoon, scoop out mixture and roll into 1-inch balls with clean hands. (Tip: wear gloves or lightly dust your hands with cocoa to prevent sticking.) -
Coat:
Roll truffles in your choice of cocoa powder, chopped nuts, sprinkles, or coconut.
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Serve or Store:
Keep truffles chilled until ready to serve. Store in an airtight container in the fridge for up to 1 week, or freeze for longer storage.
Notes
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Use dark chocolate if you prefer a deeper, richer flavor.
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Adjust the amount of Kahlua to taste, but don’t add too much or the mixture will get too soft.
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Make them extra fancy by dipping in melted chocolate and letting them set.