Kahlua Truffles

Kahlua Truffles
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Truffles are one of the easiest desserts going. Basically, melt chocolate, combine with flavoring and something to soften the chocolate, chill, shape, and voilà, truffles.

As we mentioned earlier, we received homemade Kahlua from a friend for the holidays, so we thought it would be nice to whip up a batch of truffles for gifting back. Naturally, these would have to use some of the Kahlua, but fortunately, that’s not a problem.

This is based, roughly, on a Julia Child recipe in her book, The Way to Cook.

Makes about 16 one-inch truffles

Kahlua Truffles

Kahlua Truffles

Ingredients

  • 4 ounces best-quality bittersweet chocolate
  • 4 Tbs unsalted butter
  • 1 tsp pure vanilla extract
  • 2-3 Tbs Kahlua
  • 1/4 cup almonds, finely chopped
  • 1/4 cup shredded coconut

Abbreviated Instructions

In a medium-size microwavable bowl, melt chocolate using 30- second intervals at 50% power in a microwave. Once melted, stir until smooth.

Drop the butter in, about a tablespoon at a time, and stir until it melts and mixes thoroughly with the chocolate.

Add flavoring, stirring until everything is well mixed.

Refrigerate for about an hour or two.

Toast almonds in a small skillet over medium heat for about 5 minutes, stirring constantly.

ake the chocolate out of the fridge, and, using a teaspoon and your fingers, form balls of chocolate about an inch in diameter.

Drop each ball of chocolate into the coating, roll it around until it is completely coated, then place on a baking sheet and put the truffles back in the fridge to re-chill.

http://scratchinit.halversen.com/2013/01/kahlua-truffles/

Ingredients:

  • 4 ounces best-quality bittersweet chocolate
  • 4 Tbs unsalted butter
  • 1 tsp pure vanilla extract
  • 2-3 Tbs Kahlua
  • 1/4 cup almonds, finely chopped
  • 1/4 cup shredded coconut

Ingredient discussion:

Best quality chocolate is required. We are using Callibaut 72% cacao. Yum. And, as far as butter goes, we’ll quote Julia Child: “If you’re afraid of butter, use cream.”

Procedure:

melted chocolate
Melting chocolate in the microwave is super simple, and you can do it right in the mixing bowl.

Melt chocolate. In a medium-size microwavable bowl, melt chocolate using 30- second intervals at 50% power in a microwave. Once melted, stir until smooth.

adding butter to chocolate
Add the butter, and stir until it is completely melted. You don’t want people to hit a clump of butter.

Stir in butter. Drop the butter in, about a tablespoon at a time, and stir until it melts and mixes thoroughly with the chocolate.

Add your favorite flavoring. Just stir it in.
Add your favorite flavoring. Just stir it in.

Add flavoring. We used homemade Kahlua liqueur, but you could use other flavors. Just don’t omit the vanilla, because it goes with everything. As you pour in the flavorings, keep stirring until everything is well mixed.

Refrigerate. Pop the bowl in the fridge and chill for about an hour or two.

toasting nuts
If you’re using nuts as a coating, toast ’em. They’ll taste all the better.

Toast almonds. Yes, take the time to toast the almonds to bring out all that delicious nuttiness. We just dump them into a small skillet, heat over medium heat for about 5 minutes, stirring constantly. Watch the nuts carefully, they can go from toasted to burnt in a few seconds.

Shape. Take the chocolate out of the fridge, and, using a teaspoon and your fingers, form balls of chocolate about an inch in diameter.

rolling truffles
Rolling the truffles in a coating makes them less messy when eating.

Roll in coating. Drop each ball of chocolate into the coating, roll it around until it is completely coated, then place on a baking sheet.

Back in the fridge. Since you warmed them a bit with your fingers, put the truffles back in the fridge to re-chill.

That’s it. Just serve. Or just eat. Your choice. It is amazing how good these things are for a total of 15 minutes work. And, of course, almost anything made with chocolate gets five stars.

Worth the trouble?

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