Kahlua Truffles Recipes

KAHLUA® TRUFFLES

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.

KAHLUA TRUFFLES

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.

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 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.

KAHLUA COFFEE TRUFFLES

Steps:

• Truffles:.
• Melt Chocolate, butter, coffee and condensed milk in a microwave oven.
• Add Kaluha and stir well combined.
• Refrigerate till solid.
• Place instant coffee in a zip lock storage bag keeping open, using a rolling pin go over the coffee to make fine pieces. Add cocoa and shake to mix.Set aside.
• Cut or scoop enough to form marble sized morsels.
• Coat with cocoa mixture.
• Serve at room temperature.

DEE'S KAHLUA TRUFFLES

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.

KAHLUA TRUFFLES

Steps:

• Crush the chocolate graham crackers into fine grains or, more easily, put in a food processor and grind.
• Put the crushed graham crackers in a large bowl and add the dry soy milk.
• Stir in dairy free milk and Kahlua.
• Mix until all is moistened. It will take less than a minute.
• Stir in the finely chopped dates.
• Divide the dough in half and then each half again and continue until you have 48 balls.
• They are sticky as you divide but when you roll them in the palms of your hands they do not stick at all.
• Roll each ball into the finely ground pecans.
• All done. Keep them in the refrigerator.

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.