Kahlua Chocolate Truffles

I was amazed after preparing this recipe (which took ten minutes tops) at just how easy it was! I used to shell out two or three dollars per chocolate truffle at Dean and Deluca but no more! This recipe made about 30 truffles. If you want to change the flavor of the truffles, just change the type of alcohol (Grand Marnier and orange zest for orange chocolate, etc) or replace the alcohol with some other flavoring. Oh, and fun fact: chocolate truffles were made to look like real truffles by chocolatiers!

I would've rather used a higher quality chocolate, (Lindt or Green and Black) but I had several bars of Ghiradelli already in the cabinet.

 

The easiest way to break the chocolate into small pieces without buying something expensive is just to pound it repeatedly with a mallet, hammer, or anything heavy you have lying around. It worked perfectly!

I waited about two minutes and then stirred it all up!

I rolled my truffles in cocoa powder, but other toppings could be hundreds and thousands, powdered sugar, coconut, shaved chocolate, or dip them in melted chocolate to have a hard chocolate shell. Send in pictures of your variations!

Kahlua Chocolate Truffles

adapted from Joy of Baking

INGREDIENTS:

• 8 ounces semisweet or bittersweet chocolate, cut into small pieces
• 1/2 cup heavy whipping cream
• 2 tablespoons unsalted butter, cut into small pieces
• 2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)

DIRECTIONS

• Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat and 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. 
• Add the Kahlua, (if desired) and 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 (powdered sugar, cocoa powder, hundreds and thousands, sprinkles, coconut, chocolate shavings, etc). 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 bite-sized balls. 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.