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October 13, 2016

Kahlua Chocolate Truffles (Video)

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!

Easy Kahlua Chocolate Truffle Recipe

Kahlua Chocolate Truffles in glass candy dish.

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 chocolate recipe is rich, decadent, and so perfect for the upcoming holiday season! Trust me when I say these kahlua spiked 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.

Melt-in-your-mouth Kahlua Chocolate Truffles are made with just 5 ingredients.

Melt-in-your-mouth Kahlua Chocolate Truffles are made with just 5 ingredients.

If you’ve never made homemade chocolate truffles before, you’re in for a treat! I have a pretty 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. You can find espresso powder at most grocery stores, or order it online! I definitely don’t recommend skipping it, because it adds a great flavor!

As an avid coffee + chocolate lover, I had the hardest time not eating this entire bowl of truffles during the photo shoot ↓

Melt-in-your-mouth Kahlua Chocolate Truffles are made with just 5 ingredients.

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 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.

Melt-in-your-mouth Kahlua Chocolate Truffles are made with just 5 ingredients.

Melt-in-your-mouth Kahlua Chocolate Truffles are made with just 5 ingredients.

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.

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!

More Kahlua Chocolate Recipes:

  • Kahlua Chocolate Cupcakes
  • Creamy Kahlua Chocolate Fudge
  • Kahlua Chocolate Cheesecake
Melt-in-your-mouth Kahlua Chocolate Truffles are made with just 5 ingredients.

10 votes

Print

Kahlua Chocolate Truffles

Prep 20 mins

Cook 10 mins

Inactive 4 hours

Total 4 hours, 30 mins

Author Ashley Manila

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

  1. 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.
  2. Cool to room temperature, then cover tightly and refrigerate for at least 4 hours, or until firm enough to scoop.
  3. For the chocolate coating:
  4. 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.
  5. Assembly:
  6. Line a large baking sheet with wax paper; set aside.
  7. 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.

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Filed Under: Candy, Chocolate, Christmas Tagged With: chocolate, coffee, kahlua, truffles

Reader Interactions

Comments

  1. Jasmeet says

    October 25, 2016 at 1:25 pm

    I made these truffles they were awesome in taste but a little soft the moment out of fridge

    Reply
    • bakerbynature says

      October 26, 2016 at 1:08 pm

      Hi 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.

      Reply
      • Ramya says

        May 27, 2020 at 10:53 am

        Hey! Can I substitute the heavy cream with coconut milk?

        Reply
  2. Linda S says

    October 27, 2016 at 4:35 pm

    If 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.

    Reply
    • bakerbynature says

      October 31, 2016 at 1:34 pm

      Hi Linda! I definitely think an extra coat of chocolate would help keep them a little longer. Lucky friends you have 🙂

      Reply
  3. Virginia Muccari says

    October 27, 2016 at 7:39 pm

    I 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?

    Reply
    • bakerbynature says

      October 31, 2016 at 1:33 pm

      Hi Virginia! I think dunking them in tempered chocolate could help 🙂 Can’t wait to hear how they turn out!

      Reply
    • elizabeth langevin says

      May 18, 2019 at 12:08 am

      nuts

      Reply
  4. Yesenia says

    November 4, 2016 at 6:41 pm

    If I make these 24 hrs in advance of a party, will they still taste fresh?

    Reply
    • bakerbynature says

      November 4, 2016 at 7:04 pm

      Absolutely! Just store them, covered, in the fridge 🙂

      Reply
      • Yesenia says

        November 4, 2016 at 7:39 pm

        Great 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.

        Reply
        • Julie says

          December 18, 2017 at 1:56 pm

          I 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!!

          Reply
  5. Sally Moloney says

    November 12, 2016 at 12:01 am

    Going to make these BUT can they be frozen?

    Reply
    • bakerbynature says

      November 12, 2016 at 6:43 pm

      Hi Sally. I don’t recommend freezing them, but they can be kept in the fridge for up to a week!

      Reply
      • Mara says

        February 8, 2018 at 4:44 am

        I froze them after I made the balls and b4 I rolled them in cocoa and some in chopped choc they were super

        Reply
  6. Diana Klingenberg says

    December 12, 2016 at 5:45 pm

    I 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.

    Reply
    • bakerbynature says

      December 12, 2016 at 6:14 pm

      I’m so happy you enjoyed them, Diana! Happy holidays 🙂

      Reply
  7. Cheryl says

    January 7, 2017 at 8:20 pm

    Hi
    I’m wanting to try them but not mad on espresso… what can I replace it with or can it b left out.

    Reply
    • bakerbynature says

      January 7, 2017 at 8:46 pm

      You can just leave it out 🙂

      Reply
    • J. Sargent says

      February 12, 2020 at 9:53 pm

      You or your audience probably won’t notice it’s there – it’s just to enhance the chocolate flavor – this really works – I do it al lthe time in other choc. recipes.

      Reply
  8. Sarah Jewell says

    January 21, 2017 at 5:26 pm

    Instead 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!

    Reply
  9. 108 Mantras says

    February 8, 2017 at 6:32 am

    Oh my God you got to stop this 🙂

    Reply
    • bakerbynature says

      February 10, 2017 at 12:20 am

      Haha! Chocolate torture?

      Reply
  10. Bw says

    December 13, 2017 at 10:58 pm

    Hi. Are these ok for kids?

    Reply
  11. Kara says

    December 16, 2017 at 4:32 am

    I couldn’t find espresso powder so I ground up my own espresso beans. Will that work?

    Reply
    • Julie says

      December 18, 2017 at 1:58 pm

      yep that’s what i did, taste awesome!!

      Reply
  12. Julie says

    December 18, 2017 at 1:54 pm

    I 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!!

    Reply
  13. Mara says

    February 8, 2018 at 4:41 am

    Hi, for some reason the ganache choc mixture isn’t firming up enough!!! any suggestions to save the mix ????? Please come to my rescue

    Reply
    • ELISABETH says

      February 10, 2018 at 5:46 pm

      MARA – TRY MIXING IN SOME POWDERED SUGAR AN/OR VERY FINELY GROUND ALMONDS. YOU NEED SOMETHING LIKE THAT TO ABSORB THE MOISTURE.

      Reply
      • Mellissa says

        August 4, 2018 at 8:37 pm

        How much of the powdered sugar are you supposed to add?

        Reply
  14. Paula says

    February 10, 2018 at 8:15 pm

    Has anyone made these with coconut cream (from full fat coconut milk) vs. heavy cream? Can’t do dairy.

    Reply
  15. Megan @ MegUnprocessed says

    April 5, 2018 at 11:20 pm

    These look so decadent! I bet that flavor is amazing!

    Reply
  16. Carolyn says

    April 7, 2018 at 1:20 am

    These look incredible! I would eat them all!

    Reply
  17. Adrianna says

    December 29, 2018 at 6:35 pm

    I 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 🙂

    Reply
  18. Neva says

    November 28, 2019 at 1:56 am

    Found your recipe and made them for our day-early Thanksgiving meal. I made them yesterday, followed your recipe exactly, but rolled one dozen in finely chopped pecans, another in finely chopped walnuts, one in the grated chocolate as your recipe stated, and another in the grated chocolate mixed with a teaspoon of the espresso powder. Divine. Many, many thanks to you, dear.

    Reply
  19. J. Sargent says

    February 12, 2020 at 9:58 pm

    So 14 ounces of chocolate go into the fillings of these truffles. Then how much more chocolate do you allow for the coating step – if you were planning to roll all 36 truffles in chopped chocolate – how much? I think I’ll do some in cocoa, pecans, or finely chopped expresso and cocoa?

    Reply
  20. Diane Peters says

    May 13, 2020 at 5:30 pm

    I noticed a mistake on your recipe on Yummly. One of the listed ingredients says 1/2 Tbs Unsalted butter. However, once I clicked on “directions” your site gave beautiful photos and the corrected amount of butter which is 5 1/2 Tbs. You may want to correct it on Yummly. I am making the truffles for the first time this morning. They look beautiful in your photos.

    Reply
  21. ratherbebaking says

    December 11, 2020 at 4:13 pm

    Two questions. Do you recommend not even using Ghiradelli Semi-Sweet Premium Baking chips? How much chocolate will be needed for “dipping”?

    Reply
  22. Terri Clausen says

    December 17, 2020 at 5:22 pm

    Can you add Amaretto instead of Kailua?

    Reply
  23. Ellen Daly says

    December 25, 2020 at 5:57 pm

    I love the flavor but they were too soft to form properly so I gently reheated, added 1/8 cup cocoa powder and a splash of cream, then chilled again. This time they were the perfect texture!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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