Description

These rich, creamy, no-bake chocolate Kahlua truffles are the perfect indulgent treat. With a silky smooth texture, a hint of coffee-flavored liqueur, and a decadent chocolate coating, they’re ideal for holidays, parties, or anytime you need a quick, elegant dessert.

Ingredients

Units Scale

8 oz (225 g) semi-sweet chocolate, finely chopped
1/2 cup (120 ml) heavy cream
2 tbsp unsalted butter, softened
1/4 cup (60 ml) Kahlua (coffee liqueur)
1/4 tsp sea salt
Cocoa powder, finely chopped nuts, or powdered sugar (for coating)

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Instructions

Melt the Chocolate: Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer—don’t let it boil.
Combine: Pour the hot cream over the chocolate. Let it sit for 2 minutes to soften the chocolate, then stir gently until smooth and fully melted.
Add Flavor: Stir in the softened butter, Kahlua, and sea salt until well combined. The mixture should be glossy and smooth.
Chill: Cover the bowl with plastic wrap and refrigerate for 2 hours or until firm enough to scoop.
Shape: Using a small cookie scoop or spoon, scoop out portions and roll them into balls with your hands. If the mixture gets too soft, chill again briefly.
Coat: Roll the truffles in cocoa powder, chopped nuts, or powdered sugar to coat.
Serve or Store: Enjoy immediately, or store in an airtight container in the fridge for up to 2 weeks. Let them sit at room temperature for a few minutes before serving for the best texture.

Notes

For a stronger coffee flavor, add an extra tablespoon of Kahlua.
If you prefer non-alcoholic truffles, substitute the Kahlua with strong brewed coffee or espresso.
Try rolling the truffles in shredded coconut, crushed cookies, or drizzle with melted chocolate for variety.