A decadent “adults only” chocolate candy flavored with kahlua & a hint of coffee, drenched in dark chocolate then drizzled with white chocolate. Perfect for gift giving, cookie trays and holiday parties.
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings 32 truffles
Author Linda Warren



  • 1/2 lb. milk chocolate (I used Ghiradelli milk chocolate chips)
  • 1/2 lb. dark chocolate (I used Ghiradelli dark chocolate chips)
  • 1/2 cup heavy cream
  • 2 teaspoons instant coffee powder
  • 2 Tablespoons Kahlua

Dipping Chocolate

  • 1-1/2 cups dark chocolate (I used Ghiradelli dark chocolate chips)
  • 2 Tablespoons Crisco

White Chocolate Drizzle (optional

  • 1 bar white chocolate (I used Ghiradelli)


  1. 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 freezer for about 2 hours.
  2. 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.
  3. 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.
  4. Remove truffles from refrigerator and dip each one in the melted chocolate.(I just use my fingers but you can also use a toothpick) Place back on cookie sheet immediately and you will see the chocolate start to harden and shine. Finish dipping remaining truffles.
  5. If you would like to drizzle with white chocolate, place squares of white chocolate in 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 truffles.
  6. Place truffles back in refrigerator to harden then remove to covered container and store in refrigerator.