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.
½lb.milk chocolate(I used Ghiradelli milk chocolate chips)
½lb.dark chocolate(I used Ghiradelli dark chocolate chips)
½cupheavy cream
2teaspoonsinstant coffee powder
2TablespoonsKahlua
Dipping Chocolate
1 ½cupsdark chocolate(I used Ghiradelli dark chocolate chips)
2TablespoonsCrisco
Dark Chocolate Drizzle (optional)
3.4ozdark chocolate bar(I used Ghiradeli)
White Chocolate Drizzle
3.4ozwhite 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
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.