Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, chocolate lovers!
Have I got a treat for you!
Today, I’m whipping up some indulgent Kahlua truffles.
They’re rich, creamy, and packed with a hint of coffee flavor.
Perfect for dessert or a sweet gift!
Trust me, once you try these, you’ll be hooked! Let’s dive into this delicious recipe!
Suggestions for Ingredient Substitution
For the milk chocolate, dark chocolate can be used as a substitute for a richer, less sweet flavor and potential health benefits due to higher antioxidant content. Adjust sweetness with a small amount of sugar if needed. Heavy cream can be replaced with coconut cream for a dairy-free option, maintaining a similar texture and richness. Use the same amount as called for in the recipe. Coffee liqueur (Kahlua) can be substituted with strong brewed coffee mixed with a small amount of rum or brandy for a similar flavor profile. Increase the amount of instant coffee slightly to compensate for the reduced coffee flavor. For those avoiding alcohol entirely, use additional strong coffee and a touch of vanilla extract to mimic the depth of flavor found in Kahlua.
Preparation Time | 15-30 minutes |
Cooking Time | 30-240 minutes |
Total Time | 45-270 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 15-20 g
- Fat: 90-100 g
- Carbohydrates: 150-160 g
Ingredients
- 250g milk chocolate
- 75 ml heavy cream
- 2 tablespoons coffee liqueur (kahlua)
- 1 tablespoon instant coffee
- 200g chocolate (milk, dark, or white) for coating
- Cocoa powder, optional for dusting
Step 1: Prepare the Loaf Tin
Line a 900g (2lb) loaf tin with parchment paper.
This will help in easily removing the ganache later on and prevent any sticking to the tin.
Step 2: Make the Ganache
Break the milk chocolate into small pieces and set aside.
In a small saucepan, heat double cream, Kahlua, and instant coffee granules over low heat.
Stir continuously until the coffee granules have dissolved and the cream begins to form small bubbles around the edges.
Remove the saucepan from the heat and stir in the broken chocolate.
Continue stirring until the chocolate is fully melted and you have a smooth ganache.
Step 3: Set the Ganache
Pour the smooth ganache into the prepared, lined loaf tin.
Let it cool at room temperature and then place it in the refrigerator to chill for 2 to 4 hours until it becomes firm.
Step 4: Form the Truffles
Once the ganache is firm, carefully remove it from the tin and cut it into 24 pieces.
Pinch and roll each piece into a ball using your hands.
Place these ganache balls onto a baking tray lined with parchment paper and return them to the refrigerator to keep them firm until ready to coat.
Step 5: Temper the Chocolate
Melt about two-thirds of the chocolate in a heatproof bowl over a simmering pan of hot water, making sure the bowl does not touch the water.
Once melted, remove the bowl from heat and stir in the remaining chocolate.
Keep stirring until all the chocolate is smoothly melted and tempered, which allows for a shiny coating and a nice snap when you bite into the truffle.
Step 6: Coat the Truffles
To coat the truffles, dip the fingertips of both hands into the tempered chocolate.
Pick up a truffle and gently roll it between your fingertips to evenly coat it with chocolate.
Allow any excess chocolate to drip off before placing the truffle back on the parchment-lined tray.
Repeat this process for all truffles.
Once all are coated, let them sit until the chocolate has set.
Store them in a cool place until ready to enjoy.