These decadent “adults only” chocolate-covered Kahlua truffles are flavored with Kahlua & a hint of coffee then drenched in dark chocolate and drizzled with white chocolate.
You might not want to give these rich and creamy homemade chocolate truffles away but it's Christmas. And they're perfect for gift-giving, cookie trays, and holiday parties.
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Homemade Christmas Gifts
Whether you love to hand out homemade Christmas cookies, tins of fudge, or make candy in your kitchen, these Kahlua truffles should be on your list.
Since they're spiked with liquor, they are perfect for all the adults in your life. The filling tastes like a creamy cheesecake while the Kahlua gives them a little extra pizzazz that will make everyone's eyebrows raise in shock and pleasure. Yes, they really are that good!
Chocolate-covered truffles are so easy to make, and there are tons of other ways to make them, too. Gingerbread truffles are fantastic for kids, key lime truffles are zesty and tropical, and Champagne Truffles are a true adult indulgence. Or, think outside the truffle box and make Kahlua cheesecake. It has lots of similar flavors.
Why You'll Love This Kahlua Truffle Recipe
These Kahlua truffles are so easy to make too. There's no baking involved; just melt the chocolate in the microwave, chill in between, and you've got yourself a sinfully awesome treat. So go for it and enjoy! Merry Christmas!
Ingredients
- Milk Chocolate Chips
- Dark Chocolate Chips
- Heavy Cream
- Instant Coffee Powder
- Kahlua Coffee Liqueur
- Vegetable Shortening
- White Chocolate Bar
How to Make Kahlua Chocolate Truffles
- Place both dark and milk chocolate and coffee powder in a large bowl.
- Add heavy cream and coffee powder and place in the microwave. Cook on high in 30-second increments until almost melted. Stir to melt the remaining chips. It usually takes about 1 minute.
- Add Kahlua to the chocolate, stir and place the mixture in the freezer for about 2 hours. (not shown- Form into balls on a wax paper-lined cookie sheet and place back in the freezer while melting chocolate.)
- To make dipping chocolate: Place chocolate chips and Crisco in a 2-cup measuring cup and cook on high in the microwave for 30-second increments until almost melted. Stir to melt the remaining chips. It should take less than 1 minute. Dip each truffle into melted chocolate. You can use your fingers, a spoon, or a toothpick.
- Place the dipped truffles back on the waxed paper and wait until they harden.
- To drizzle: Place squares or chips of dark chocolate in a small resealable plastic bag. Place in a bowl with very hot water. It will melt in a very short time. Knead with fingers to smooth out the mixture, then cut a very tiny hole in one corner of the bag and squeeze out thin lines of chocolate over the truffles. (dark chocolate drizzle is optional)
- Repeat above with white chocolate and drizzle over truffles to finish then place chocolate-covered truffles back in the refrigerator to harden.
Once hardened, remove to a covered container and store in the refrigerator.
These truffles with their rich creamy chocolate filling that have a hint of coffee liqueur are a bite-sized heavenly dessert perfect for holiday parties and cookie tins. Merry Christmas!
Recipe Tips
- Don't skip the instant coffee powder because it enhances the dark chocolate flavor and bumps up Kahlua's coffee flavor.
- Use high-quality chocolate chips and chocolate bars. I recommend the Ghirardelli brand.
- Make sure the chocolate mixture is cooled completely before rolling it into balls.
- Use a small tablespoon cookie scoop (#60 size) to evenly portion out the truffles.
How to Store Homemade Truffles
Keep homemade chocolate Kahlua truffles in an airtight container in the refrigerator for up to 2 weeks.
To Freeze: Place truffles on a parchment paper lined baking sheet at least 1 inch apart. Put them in the freezer for at least 1 hour or until frozen solid. Transfer them to a freezer-safe container. Frozen truffles will last for up to 3 months. Thaw them in the fridge.
More Holiday Candy Recipes
- Buckeye Candy
- Candied Pecans
- Christmas Crack with Graham Crackers
- Christmas Crack with Pretzels
- Chocolate Covered Toffee
- Stroopwafel Chocolate Fudge
Find lots of easy Christmas recipes here on 2CM!
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Kahlua Truffles
Ingredients
Truffles
- ½ lb. milk chocolate (I used Ghiradelli milk chocolate chips)
- ½ lb. dark chocolate (I used Ghiradelli dark chocolate chips)
- ½ cup heavy cream
- 2 teaspoons instant coffee powder
- 2 Tablespoons Kahlua
Dipping Chocolate
- 1 ½ cups dark chocolate (I used Ghiradelli dark chocolate chips)
- 2 Tablespoons Crisco
Dark Chocolate Drizzle (optional)
- 3.4 oz dark chocolate bar (I used Ghiradeli)
White Chocolate Drizzle
- 3.4 oz white chocolate bar (I used Ghiradelli)
Instructions
- Place both dark and milk chocolate in a large 4 cup measuring cup. Add heavy cream and coffee powder and place in microwave. Cook on high in 30 second increments until almost melted. Stir to melt remaining chips. It usually takes about 1 minute.
- Add Kahlua to chocolate, stir and place mixture in the freezer for about 2 hours.
- Line a cookie sheet with wax paper. Remove chocolate from freezer and scoop out a heaping teaspoonful and roll between palms to make a ball. Place on cookie sheet. Continue with remaining chocolate. Place back in refrigerator/freezer while melting dipping chocolate.
- To make dipping chocolate: Place chocolate chips and Crisco in a 2-cup measuring cup and cook on high in microwave for 30-second increments until almost melted. Stir to melt remaining chips. It should take less than 1 minute.
- Remove truffles from the refrigerator and dip each one in the melted chocolate. (I just use my fingers but you can also use a spoon or a toothpick) Place back on the cookie sheet immediately and you will see the chocolate start to harden and shine. Finish dipping remaining truffles.
- To drizzle with dark chocolate (optional), place the chocolate chips in a small resealable plastic bag. Place in a bowl with very hot water. It will melt in a very short time. Knead with fingers to smooth out the mixture then cut a very tiny hole in one corner of the bag and squeeze out thin lines of chocolate over the dipped truffles.
- To drizzle with white chocolate, place squares of white chocolate in a small resealable plastic bag. and follow the instructions for dark chocolate drizzle. I like to wait a few minutes for the dark chocolate drizzle to harden before applying the white chocolate drizzle.
- Place truffles back in the refrigerator to harden then remove to covered container and store in the refrigerator.
Notes
- Don't skip the instant coffee powder because it enhances the dark chocolate flavor and bumps up Kahlua's coffee flavor.
- Use high-quality chocolate chips and chocolate bars. I recommend the Ghirardelli brand.
- Make sure the chocolate mixture is cooled completely before rolling it into balls.
- Use a small tablespoon cookie scoop (#60 size) to evenly portion out the truffles.
Nutrition
This post has been updated with new photos and step-by-step directions. It was first published on December 22, 2013.
