Kahlua Cream Truffles Recipes

KAHLUA TRUFFLES

Steps:

• In a small saucepan heat cream over medium low heat. Once steam starts to rise from cream and just before it reaches a boil remove the pan from the heat and mix in the instant coffee. Pour chocolate chips into the pan and let sit without stirring for about one minute. Using a whisk or wooden spoon stir until well combined and smooth. Add the kahlua and mix well until smooth and creamy.
• Pour chocolate into a 9x9 baking dish. Cover with plastic wrap and place in fridge to chill for several hours to overnight.
• Once you chocolate has hardened remove from fridge and roll spoonfuls into 1 inch balls. (Be prepared to get your hands a bit messy) Place balls in a bowl filled with cocoa powder and roll the ball in the cocoa to coat. Place in a plastic container and store in the fridge until ready to serve. You can place your truffles on a plate by themselves or in little paper candy liners to add to a plate of other treats.

KAHLUA CHOCOLATE TRUFFLES

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 CREAM TRUFFLES

Steps:

• 1. In a small saucepan, combine all ingredients except unsweetened cocoa powder.
• 2. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly.
• 3. Place pan in a bowl of ice water to speed chilling, stirring mixture occasionally.
• 4. Sift a light layer of cocoa powder on a cookie sheet.
• 5. When chocolate mixture is cooled and slightly thickened, spoon into a decorating bag fitted with desired decorative tip, or truffles may dropped by teaspoonfuls onto cocoa dusted sheet pan and then rolled by hand.
• 6. Sift remaining cocoa powder over truffles. Store tightly covered in refrigerator, let stand at room temperature for 30 minutes before serving.

MILK CHOCOLATE-KAHLUA TRUFFLES

Steps:

• In a large saucepan combine chocolate, cream, butter, espresso powder and Kahlua and heat over moderately-low heat, stirring, until smooth.
• Transfer to a bowl and chill, covered, for 4 hours, or until firm.
• Form by tsps into balls and roll in cocoa powder.
• Press a coffee bean half on each truffle and chill on a baking sheet lined with wax paper for 1 hour, or until firm.
• Keep in an airtight container, chilled, for up to 2 weeks.

KAHLUA TRUFFLES

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.