I have a theory that the only thing better than chocolate is alcohol-infused chocolate! This recipe combines the best of both resulting in a delicious spiked dessert. These Kahlua chocolate truffles use simple ingredients and will impress any guests.
This recipe is simple, but a little time consuming if you make your own brownies. If you want to speed up the process, go to the area in your grocery store that has the day old baked goods and grab a container of brownies.
What you need
1/4 cup Kahlua
3/4 pan of baked/dried out brownies
1 1/2 cups semi-sweet chocolate chips
1/4 teaspoon olive oil
1/4 teaspoon cocoa
How to make Kahlua Chocolate Truffles
If you are baking your own brownies, grab a box mix and follow the instructions to make the brownies. I’d suggest doing this about 2 days ahead of time. If you live in a house with kids and a husband who likes brownies, you will likely not have a full pan of brownies by the time you try to make the Kahlua chocolate truffles. That’s why I only used 3/4 of the pan of brownies…a quarter of the pan was consumed while the brownies were drying out.
Once your brownies are a bit stale (or if you skipped making your own and just bought the ones from the day-old section in the store), place the brownies in a Cuisinart and grind the brownies until they are the consistency of coffee grounds.
Mix the ground brownies with the Kahlua until the Kahlua is completely absorbed into the brownies (it will be very sticky). Put the mixture in the refrigerator for about 30 minutes to chill.
Scoop the brownie/Kahlua mixture and roll into balls and place on a foil-lined cookie sheet. I used a cookie scoop so that my truffles were the same size. Once all of your truffles are rolled into balls, pop the cookie sheet into the freezer for at least two hours. *Full disclaimer- my youngest got sick with a double ear infection after I finished this step and my truffles sat in the fridge for a full week…they were still delicious.
The Chocolate Coating
To make the chocolate coating, melt 1 1/2 cups of chocolate chips with 1/4 teaspoon of olive oil. (The oil will help keep the chocolate shiny). Use a double boiler to melt the chocolate for the best results. Once the chocolate is completely melted, use a toothpick to insert in to the frozen truffles and dip them into the chocolate. You’ll have to kind of swirl them around to get a good coating.
Set the chocolate coated truffles back on the cookie sheet and gently dust them with cocoa powder. Make sure to let the truffles cool completely before handling. Depending on how warm your kitchen is, this could take about two hours. You could pop them in the fridge to speed up the cooling, but your chocolate coating will loose some of it’s shine.
Have a PARTY
These Kahlua chocolate truffles are perfect for parties. I would serve them at a bridal shower or a baby shower (just make sure to disclose they have alcohol in them).
I’m actually planning on bringing these to our annual girls brunch this Spring! You could serve them on a stick, but I chose to put them in mini cupcake wrappers. The look absolutely adorable!
The insides of these truffles are so moist and just the right amount of Kahlua flavoring. The chocolate coating and cocoa dusting is a perfect compliment to the chewy inside.
Enjoy responsibly!
