Milk Chocolate Kahlúa Truffles
Adapted from Gourmet magazine, 1988
Servings 40 truffles
Calories 73kcal
Equipment
- 3 quart heavy bottom sauce pan
- large glass bowl or 8x8 glass pan or glass loaf pan (Go for maximum exposed surface area to aid in cooling.)
- baking sheet lined with parchment paper, silicone baking sheet, or wax paper
- airtight container (for storage)
Ingredients
- 12 ounces milk chocolate fine quality, chopped
- ½ cup heavy cream at room temperature
- ¼ cup unsalted butter cut into bits and softened
- 1 tablespoon instant espresso powder
- 2 tablespoons Kahlúa
- ½ cup unsweetened cocoa powder sifted
- 18 chocolate covered espresso beans cut in half
Instructions
- In the large sauce pan, begin melting the chocolate over medium heat. When it's about half melted, add the cream, butter, espresso powder, and Kahlúa. Continue cooking and stirring until the mixture is smooth.
- Pour cooked mixture into the other bowl and chill for 4 hours or until firm.
- Scoop out one teaspoon of the mixture at a time, forming into balls. Roll the balls in the cocoa powder. Press one half espresso bean into the top of each and place the balls on the baking sheet. Chill truffles for 1 hour or until firm.
- Keep in airtight container in refrigerator for 2 weeks.
Nutrition
Serving: 1truffle | Calories: 73kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 3mg | Potassium: 50mg | Fiber: 1g | Sugar: 5g | Vitamin A: 79IU | Calcium: 6mg | Iron: 1mg