KahlÚa Truffle Triangles Recipes

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KAHLUA CHOCOLATE TRUFFLES



Kahlua Chocolate Truffles image

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

Provided by Ashley Manila

Categories     Dessert

Time 4h30m

Number Of Ingredients 6

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
4 ounces semi-seet chocolate grated or finely chopped

Steps:

  • 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.

KAHLUA® TRUFFLES



Kahlua® Truffles image

These bonbons are wonderful Christmas gifts when wrapped in plastic wrap with a ribbon.

Provided by Educarter

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 5h30m

Yield 36

Number Of Ingredients 6

12 ounces semi-sweet chocolate
2 egg yolks
⅓ cup sweetened condensed milk (such as Eagle Brand®)
⅓ cup coffee-flavored liqueur (such as Kahlua®)
⅓ cup butter
1 tablespoon unsweetened cocoa powder, or as needed

Steps:

  • Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool to room temperature.
  • Stir egg yolks, 1 at a time, into chocolate until evenly mixed. Pour sweetened condensed milk into chocolate mixture and stir until blended; add coffee-flavored liqueur and return double boiler to heat. Simmer until mixture is heated through, 2 to 3 minutes.
  • Transfer chocolate mixture to the bowl of a stand mixer; beat in butter, 1 tablespoon at a time, until fluffy. Cover bowl with plastic wrap and chill, 4 hours to overnight.
  • Roll mixture into 3/4-inch balls. Pour cocoa powder into a small bowl; roll balls in cocoa powder until coated. Arrange balls on a plate and refrigerate until set, at least 1 hour.

Nutrition Facts : Calories 80.5 calories, Carbohydrate 8.4 g, Cholesterol 16.9 mg, Fat 5 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 17.4 mg, Sugar 7.5 g

KAHLUA TRUFFLES



Kahlua Truffles image

I discovered this recipe tucked away in a box of my mother's things. It's such a sweet way to remember her at Christmastime. -Betsy King, Duluth, Elizabeth King, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 dozen.

Number Of Ingredients 6

1 cup semisweet chocolate chips
1/4 cup butter, cubed
1 large egg yolk, lightly beaten
3 tablespoons Kahlua (coffee liqueur)
2 tablespoons cream cheese, softened
2/3 cup salted roasted almonds or pistachios, chopped

Steps:

  • In top of a double boiler or a metal bowl over simmering water, melt chocolate chips and butter; stir until smooth., In a small bowl, whisk a small amount of hot mixture into egg yolk; return all to double boiler, whisking constantly. Cook over low heat until mixture reaches 160°, whisking constantly., Remove from heat; stir in Kahlua and cream cheese until blended. Cool to room temperature, stirring occasionally. Refrigerate, covered, 1 hour or until easy to shape., Place almonds in a small bowl. Shape mixture into 1-in. balls; roll in almonds. Refrigerate, covered, until firm, about 2 hours. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 116 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 53mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

KAHLUA TRUFFLES



Kahlua Truffles image

These were the first truffles I ever attempted. I had Kahlua in the house to make the Kahlua Gingerbread Men (recipe available here at Recipezaar). Smooth and chocolatey! From RecipeSource by Judy Garnett. Cooking time is cooling time.

Provided by Cathleen Colbert

Categories     Candy

Time 4h15m

Yield 50 truffles

Number Of Ingredients 5

12 ounces chocolate chips
2/3 cup unsalted butter
4 egg yolks
1/3 cup Kahlua
cocoa or candy sprinkles

Steps:

  • Melt chocolate in double boiler, then remove from heat and allow to cool to room temperature.
  • Add egg yolks, one at a time until well blended.
  • Mix in Kahlua and return to double boiler for 2-3 minutes, stirring constantly.
  • Pour into bowl and beat in butter one tablespoon at a time. Continue beating until light and airy.
  • Cover and refrigerate overnight.
  • Form into 1 inch balls and roll in nuts, cocoa or sprinkles.
  • Refrigerate until used. Can be frozen.

DEE'S KAHLUA TRUFFLES



Dee's Kahlua Truffles image

These are so rich and creamy. The Kaluha took these truffles to a whole new level. The Kitchen Crew couldn't get enough of 'em ... a wonderful sweet treat!

Provided by Dee Stillwell

Categories     Chocolate

Time 1h5m

Number Of Ingredients 10

3/4 lb 1 12 oz bag ghirardelli or guittard milk chocolate chips
3/4 lb 1 12 oz bag ghirardelli or guittard dark chocolate chips
3/4 c heavy cream (less for fiirmer and more for softer centers.)
2 Tbsp butter
1 - 2 oz kahlua liqueur (i use till i can taste it but not so much it makes the texture grainy)
2 - 3 tsp instant coffee or expresso powder (more for stronger coffee flavor)
1/2 - 3/4 lb milk or dark dipping chocolate
1/2 - 3/4 lb white dipping chocolate (or all chocolate if you like)
assorted sprinkles, dragees or whatever to mark different flavors if you choose.
disposible gloves for dipping saves alot of cleanup of your hands.

Steps:

  • 1. Place cream, coffee powder & butter in bowl. Zap on high until cream is almost simmering and butter is melted. Stir in milk & dark chocolate chips into cream/coffee mixture and stir till melted. If it's still not melted all the way, put in microwave for 30 seconds and stir again till smooth. Add Kahlua to taste. Cover with plastic wrap and refrigerate for several hours or overnight to firm up. Line 2 cookie sheets with foil, pinching over the the edges to hold it down (makes truffles easier to dip if your not fighting the foil) Use a small cookie scoop to form balls. I usually make about 10 and then go back and roll them between my hands to make a smooth ball. Be sure to wear food grade disposible gloves and it will save alot of messy cleanup of your hands. It's easier to do when still cold. (warning: if u have warm hands, this job is not for you. Have a cold handed person in the family do this....lol) When all the balls are made, refrigerate again for a couple of hours before dipping in chocolate. Do not freeze! That makes the chocolate shell crack.
  • 2. Melt dipping chocolate in the microwave for 1 minute. Stir until melted. If not melted, put in for 15 seconds at a time so u don't overheat it or burn it, stirring till melted. The method that I use for dipping truffles is to don your food safe latex gloves. Using your index and middle fingers, slightly apart and dip or roll in the chocolate until covered. Turn palm up and tap off excess chocolate over the bowl. Transfer to foil sheet by turning truffle upside down and fingers can make a chocolate swirl on top of truffle. This method reduces the puddling at the bottom of the finished truffle. Ig that happens just trim with clean scissors. Dip 1/2 of the truffles in dark dipping chocolate and 1/2 in white dipping chocolate or whatever you like. I usually make 2/3 of them in chocolate and 1/3 in white since my friends and family like the chocolate best. Make 2 small parchment bags or use plastic sandwich bags and put abt 3 TBL of chocolate in one and white in the other. Cut a very small hole in tip and squiggle dark on white and white on dark over the truffles to decorate them. If adding sprinkles, or décor do it at this time while chocolate it still wet. I do this so I can tell what flavors they are because I usually make 2-3 flavors at once. Chill in fridge until set. Store in an airtight container. For gift giving put each one in a pretty fluted cup and put in holidays tins or boxes. It's a gift that my family and friends love to receive. Enjoy!
  • 3. Dee's Notes: I use dipping chocolate bcuz I like the shine it gives on the finished product. You can use regular chocolate and temper it if you know how. I don't like adding parafin to the choc as I can taste the wax and don't like it. There are good brands of dipping chocolate out there, Guittard and Ghirardelli are my faves. Make n Mold, and even Wilton has improved theirs over the years. Michael's has that brand. I use Ghirardelli as I think it has the best quality and flavor. Sam's Club carries it during the holidays and World Market in CA carries it. You can order online also. (ebay seems to be the best price)This chocolate is great for dipping fruit too and I also make dipped dried apricots, bacon (makes em go "hmmm"..it's so good), and pretzels to add to my cookie trays. They are loved by all who recieve them. Enjoy!
  • 4. NOTE: You can make these truffles any flavor you want with omitting the expresso powder and Kahlua and substituting for Irish Cream, Amaretto, rum, etc. If you use a little coffee syrup or flavored coffee creamer in the liqueur flavor of the truffle you are making, it will boost the flavor and makes it taste amazing.

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