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Chocolate Kahlua Truffles

September 29, 2011

Chocolate Truffles

Chocolate Kahlua Truffles

In keeping with the Thanksgiving baking theme, I thought it would be a grand idea to add chocolate truffles to the list.  I thought truffles would be a great idea for Thanksgiving baking because they are easy to make, not time consuming at all and who doesn’t love chocolate that melts in your mouth??  This truffle recipe is super easy and quick.  You can roll the truffles in a variety of coatings so that your guests have plenty to sample while they wait for their turkey dinner 🙂

Chocolate Kahlua Truffles

Ingredients

8 ounces semisweet or bittersweet chocolate, cut into small pieces

1/2 cup heavy whipping cream

2 tablespoons butter, cut into small pieces

2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)

Different Coatings for Truffles

Dutch-Processed Cocoa Powder

Melted or Tempered Chocolate

Icing Sugar

Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)

To Prepare the Truffles

Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn’t melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

To Toast Nuts: Preheat oven to 350 degrees F and bake nuts (pecans, walnuts or almonds) about 8 – 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts ‘steam’ for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.

Makes 30 Truffles

From the Joy of Baking

Chocolate Kahlua Truffles

Chocolate Kahlua Truffles

Truffles are a delight for everyone!  They are an elegant and rich petit four.  If you don’t make them for Thanksgiving for whatever reason they do make excellent Christmas gifts, hint, hint 🙂

From our kitchen to yours,
Sydney Jones

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5 Comments leave one →
  1. September 29, 2011 3:28 pm

    Great, great pictures!

  2. September 29, 2011 4:01 pm

    I am embarrased to say that I have all the alcoholic mixers that you mentioned. Funny, I don’t drink them-just bake with them! Your truffles do look elegant as well as delicious–great post!

  3. September 29, 2011 6:19 pm

    These look great. I have a love/hate relationship with truffles. I love to eat them but I hate to make them! Yours look marvelous!

  4. October 2, 2011 12:32 am

    Wow, these truffles look great!

Trackbacks

  1. Sacher Torte Heart with Truffle Top « Sydney'sKitchen

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