I make homemade candy and this Kahlua chocolate truffle recipe is one of my favorites. I don’t have a lot of hobbies but I take pride in my homemade candy! Every year at Christmas I make up to 17 different varieties totaling about 30-40 pounds.
Kahlua truffles are simple to make but the key is GOOD chocolate. I always use Ghirardelli Chocolate Chips. They are by far the best chocolate to ensure a rich, dark, chocolate truffle center. Make sure you don’t add too much Kahlua as it can cause the center to be too soft.
These homemade truffles are an easy teacher gift for the holidays or a simple chocolate dessert for holiday entertaining. You can make them up ahead of time and leave them at room temperature for several days.
In my house, boxes of homemade chocolate truffles go to neighbors, teachers, friends, and family and the list grows every year. Actually, I am starting to have people ask to get ON the list which is becoming a problem because the list is getting LONG and I am running out of candy!
Tips for Making Kahlua Truffles
This Kahlua Chocolate Truffle Recipe is amazingly easy to make and all the ingredients can be found at your local grocery store (and a little side trip to the liquor store!). Everyone raves about this truffle and I am going to make a batch this year as an end-of-year teacher gift and throw in a gift card to the book store and call it done.
They are all individually color-coded with candy writers and there is a key in each box to decipher what you are about to eat.
While you are picking up your ingredients for this Kahlua chocolate truffle, you may also want to pick up a dipping spoon. They are cheap and it is easier than a toothpick or hand dipping! If coffee isn’t your flavor, try a maple truffle or my all-time favorite gingerbread truffles!
Kahlua Chocolate Truffle Recipe
These rich homemade chocolate truffles with Kahlua are the perfect dessert for chocolate lovers. While this recipe is easy to make, please allow enough time for the chocolate filling to chill before rolling the center and dipping in additional chocolate.
- 1/2 pound semisweet chocolate (I use Ghirardelli)
- 1/2 pound bittersweet chocolate (Ghirardelli again)
- 1 cup heavy cream
- 2 TBSP instant coffee powder (plus or minus, taste it and see what your preference is)
- 2 TBSP Kahlua (I usually add a little more but be careful not to add too much or it won't set up right)
- Melted chocolate for dipping (you can find this at Michael's)
- In a double boiler (I use a pan of water on med/low with a large bowl set into it) melt chocolate and stir in all other ingredients.
- Stick in fridge 4 hours or more
- using melon baller or small spoon, scoop out and roll 1 inch balls onto a tray lined with wax paper.
- when done rolling, melt chocolate for dipping and dip, tapping off excess.
- place on wax paper to harden
- decorate with candy writer if you want (also at Michael's...not the gel kind...you want one in a long white tube that is hard to start and you set in hot water to melt before decorating. It will harden up again when it cools and not smear everywhere)
- You can package it in pretty liners and boxes, also found at Michael's or just put on a plate or in tupperware. No one is going to complain about HOW they receive these, I promise!
Amount Per Serving: Calories: 147Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 6mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 2g
Nutrition information not always accurate
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.