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Kahlua Truffles

 Kahlua Truffles
I discovered this recipe tucked away in a box of my mother's things. It's such a sweet way to remember her at Christmastime. —Betsy King, Duluth, MN
18 ServingsPrep: 20 min. + chilling


  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 1 egg yolk, lightly beaten
  • 3 tablespoons Kahlua (coffee liqueur)
  • 2 tablespoons cream cheese, softened
  • 2/3 cup salted roasted almonds or pistachios, chopped


  • In top of a double boiler or a metal bowl over simmering water, melt
  • chocolate chips and butter; stir until smooth.
  • In a small bowl, whisk a small amount of hot mixture into egg yolk;
  • return all to double boiler, whisking constantly. Cook over low heat
  • until mixture reaches 160°, whisking constantly.
  • Remove from heat; stir in Kahlua and cream cheese until blended. Cool
  • to room temperature, stirring occasionally. Refrigerate, covered, 1
  • hour or until easy to shape.
  • Place almonds in a small bowl. Shape mixture into 1-in. balls; roll
  • in almonds. Refrigerate, covered, until firm, about 2 hours. Store
  • in an airtight container in the refrigerator. Yield: 1-1/2 dozen.