Kahlua Truffles Recipe

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Kahlua Truffles Recipe
Kahlua Truffles Recipe photo by Taste of Home
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Kahlua Truffles Recipe

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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, Elizabeth King, Duluth, Minnesota
Featured In: Easy Truffles Recipes
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Kahlua Truffles in Simple & Delicious December/January 2014

  • 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
  1. In top of a double boiler or a metal bowl over simmering water, melt chocolate chips and butter; stir until smooth.
  2. 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.
  3. 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.
  4. 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.
Originally published as Kahlua Truffles in Simple & Delicious December/January 2014

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HighMaintenance User ID: 2697215 214915
Reviewed Dec. 14, 2014

"Betsy, thanks so much for sharing your Mother's recipe---I just made these, this evening. They are delicious! Just wanted you to know that others will be enjoying your Mom's treat, this year---Merry Christmas to you!"

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