Melt-in-your-mouth Kahlua Chocolate Truffles are made with just 5 ingredients. Made with high-quality chocolate and coffee-flavored liqueur, they’re a great gift to give during the holiday season! And so easy, too!
Kahlua Chocolate Truffles Recipe
Sorry to tempt you like this so early in the morning… but I just couldn’t resist sharing these decadent Kahlua Chocolate Truffles with you right now. Did you see me make them on Instagram stories yesterday? So much fun.
This luxurious recipe is rich, decadent, and perfect for the upcoming holiday season! Trust me when I say these Kahlua Truffles are going to make great gifts for all of the chocolate lovers in your life. In fact I just packed up a few boxes to bring with me to Pennsylvania. My sister brought twins into the world last night (!!!) so I’m off to spoil and pamper her with plenty of love and chocolate! But first, let’s dig into these beauties together.
If you’ve never made homemade chocolate truffles before, you’re in for a treat! I have a good variety of truffle recipes hiding in the archives (including oreo truffles, grand marnier truffles, and salted peanut butter truffles) but let’s be serious – can one ever have too many truffle recipes?! Obviously we both know the answer to that is NO. So when a reader (Hi Liz!) requested Kahlua Chocolate Truffles, I was all over it. Since Kahlua is a coffee liqueur, and coffee plays so well with chocolate, I just knew this flavor combination would be a hit. I also added a teaspoon of espresso powder to really amp up the flavor and balance out the sweetness.
As an avid coffee + chocolate lover, I had the hardest time not eating this entire bowl of truffles during the photo shoot ↓
How to make Kahlua Truffles
Tips and Tricks for Recipe Success:
- As briefly mentioned above, Kahlua is a rich coffee liqueur made from Mexican coffee, spirits, and vanilla. You should have no problem finding it at your local liquor store, and most carry mini-bottles, in case you don’t want to invest in the full-sized varieties. You’ll only need one tablespoon for this recipe.
- Don’t skip the espresso powder! It helps enhance the flavor of the chocolate without adding an intense coffee flavor. If you’re on the market for a new jar, I highly recommend King Arthur Flour Espresso Powder, which is what I use in all of my chocolate desserts.
- I recommend using high-quality chocolate for this recipe. Since there are only a few ingredients, each one really shines through. I used Ghirardelli semi-sweet chocolate bars, but use any brand you enjoy. Just be sure not to use chocolate chips, which have inferior flavor and texture for a recipe like this.
- You must allow the truffle mixture to cool for at least 4 hours, or until it’s solid enough to scoop. You can use a regular spoon for this step, but a cookie dough scoop like this will make it much easier.
- Due to the nature of chocolate, I recommend keeping these kahlua chocolate truffles in the fridge until needed. They’ll be ok at room temperature for a few hours, but I wouldn’t suggest keeping them out longer than that. If you plan on gifting them, simply let the lucky recipient know to keep them cold. I do not suggest mailing these.
Alright! Time to edit some pumpkin pie photos for you, then I’m off to meet my new niece and nephew. Hope you treat yourself to some Kahlua Chocolate Candy SOON.
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.
More Kahlua Chocolate Recipes:
Kahlua Chocolate Truffles
Prep
Cook
Inactive
Total
Yield 3 dozen truffles
Melt-in-your-mouth Kahlua Chocolate Truffles are made with just 5 simple ingredients.
Ingredients
- For the kahlua chocolate truffles:
- 14 ounces semisweet chocolate, chopped
- 1 cup heavy whipping cream
- 1 teaspoon espresso powder
- 5 and 1/2 tablespoons unsalted butter, cut into cubes and at room temperature
- 1 tablespoon Kahlua liqueur
- For the chocolate coating:
- 4 ounces semi-seet chocolate grated or finely chopped
Instructions
- Chop the chocolate and set aside. In a saucepan over low heat, warm the cream until small bubbles begin to form around the sides of the pan. Remove cream from the heat; add in espresso powder and chopped chocolate, and whisk smooth. Cool for 5 minutes. then stir in butter and Kahlua.
- Cool to room temperature, then cover tightly and refrigerate for at least 4 hours, or until firm enough to scoop.
- For the chocolate coating:
- Grate chocolate using the course side of a grater, or finely chop it if you don't own a grater. Transfer grated chocolate into a wide, shallow dish and set aside.
- Assembly:
- Line a large baking sheet with wax paper; set aside.
- Scoop out a tablespoon sized round of the chilled chocolate and use your hands to shape it into a ball. Roll the truffle in the grated chocolate, then transfer to the prepared baking sheet. Repeat until there's not chocolate truffle mixture left. Store the truffles in an airtight container, in the refrigerator, for up to two weeks.
Courses Dessert
Cuisine American
Nutrition Facts
Serving Size 1 or two truffles
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Jasmeet says
October 25, 2016 at 1:25 pmI made these truffles they were awesome in taste but a little soft the moment out of fridge
bakerbynature says
October 26, 2016 at 1:08 pmHi Jasmeet! I’m so glad you enjoyed them 🙂 Truffles are very soft by nature, but chilling them for a longer time before serving can help them stay stable at room temperature for a longer time.
Linda S says
October 27, 2016 at 4:35 pmIf you dipped them in chocolate … would that allow them to sit out? I am going to try these soon … I love to treat my stampin’ friends to chocolate and these look awesome.
bakerbynature says
October 31, 2016 at 1:34 pmHi Linda! I definitely think an extra coat of chocolate would help keep them a little longer. Lucky friends you have 🙂
Virginia Muccari says
October 27, 2016 at 7:39 pmI can’t wait to try these! Is there anything else besides grated chocolate that they could be rolled in that might help them not melt so quickly?
bakerbynature says
October 31, 2016 at 1:33 pmHi Virginia! I think dunking them in tempered chocolate could help 🙂 Can’t wait to hear how they turn out!
elizabeth langevin says
May 18, 2019 at 12:08 amnuts
Yesenia says
November 4, 2016 at 6:41 pmIf I make these 24 hrs in advance of a party, will they still taste fresh?
bakerbynature says
November 4, 2016 at 7:04 pmAbsolutely! Just store them, covered, in the fridge 🙂
Yesenia says
November 4, 2016 at 7:39 pmGreat thanks!! Unfortunatly, I could not fi d the expresso powder in time so I hope it won’t take away drastically from the final result/ taste.
Julie says
December 18, 2017 at 1:56 pmI just went to my local grocery store, took small amount of expresso beans and had them finely ground, also used this to roll some in, turned out really good!!
Sally Moloney says
November 12, 2016 at 12:01 amGoing to make these BUT can they be frozen?
bakerbynature says
November 12, 2016 at 6:43 pmHi Sally. I don’t recommend freezing them, but they can be kept in the fridge for up to a week!
Mara says
February 8, 2018 at 4:44 amI froze them after I made the balls and b4 I rolled them in cocoa and some in chopped choc they were super
Diana Klingenberg says
December 12, 2016 at 5:45 pmI want to thank you for this Truffle recipe. I had one years ago and lost it. This is the best ever. I roll them in dry cocoa powder and also hazelnuts. A family favorite.
bakerbynature says
December 12, 2016 at 6:14 pmI’m so happy you enjoyed them, Diana! Happy holidays 🙂
Cheryl says
January 7, 2017 at 8:20 pmHi
I’m wanting to try them but not mad on espresso… what can I replace it with or can it b left out.
bakerbynature says
January 7, 2017 at 8:46 pmYou can just leave it out 🙂
Sarah Jewell says
January 21, 2017 at 5:26 pmInstead of individual truffles, I would like to put this into a pie. What kind of crust(ish) would you recommend? Chocolate or graham crust? Crushed pretzels? Nuts? Just wondering if you had any suggestions.
Thanks a bunch!
108 Mantras says
February 8, 2017 at 6:32 amOh my God you got to stop this 🙂
bakerbynature says
February 10, 2017 at 12:20 amHaha! Chocolate torture?
Bw says
December 13, 2017 at 10:58 pmHi. Are these ok for kids?
Kara says
December 16, 2017 at 4:32 amI couldn’t find espresso powder so I ground up my own espresso beans. Will that work?
Julie says
December 18, 2017 at 1:58 pmyep that’s what i did, taste awesome!!
Julie says
December 18, 2017 at 1:54 pmI just made these for gifts, they turned out awesome!! thank-you for the recipe, I love coffee/chocolate combo, I had no issues with mine. I actually stored them in my garage since very cold here in Michigan!! I left them over night since was not yet ready to make/decorate and they were perfect consistency to work with. (Only change I made was to add extra Kahlua) I rolled mine in cocoa, espresso powder, finely chopped almonds & chopped chocolate. Will have to make 1/2 batch to keep all for myself they are delish!!
Mara says
February 8, 2018 at 4:41 amHi, for some reason the ganache choc mixture isn’t firming up enough!!! any suggestions to save the mix ????? Please come to my rescue
ELISABETH says
February 10, 2018 at 5:46 pmMARA – TRY MIXING IN SOME POWDERED SUGAR AN/OR VERY FINELY GROUND ALMONDS. YOU NEED SOMETHING LIKE THAT TO ABSORB THE MOISTURE.
Mellissa says
August 4, 2018 at 8:37 pmHow much of the powdered sugar are you supposed to add?
Paula says
February 10, 2018 at 8:15 pmHas anyone made these with coconut cream (from full fat coconut milk) vs. heavy cream? Can’t do dairy.
Megan @ MegUnprocessed says
April 5, 2018 at 11:20 pmThese look so decadent! I bet that flavor is amazing!
Carolyn says
April 7, 2018 at 1:20 amThese look incredible! I would eat them all!
Adrianna says
December 29, 2018 at 6:35 pmI made these and they are amazing! I coated them in dark chocolate because in room temperature the truffles get really soft and messy. When working with the truffles try to keep them in the fridge because they soften so quickly. I got a lot of compliments! Will make again 🙂