Kahlua Cream Truffles

Marsha Gardner


Who doesn't like Kahlua, chocolate or truffles. When you mix the three you have and outstanding combo.

★★★★★ 1 vote
36 truffles


8 oz
semi-sweet chocolate chips, chopped
1/4 c
whipping cream
2 Tbsp
3 Tbsp
butter, unsalted
2 Tbsp
powdered sugar
2 Tbsp
unsweetened cocoa powder or sifted powdered sugar


1In a small saucepan, combine all ingredients except unsweetened cocoa powder.
2Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly.
3Place pan in a bowl of ice water to speed chilling, stirring mixture occasionally.
4Sift a light layer of cocoa powder on a cookie sheet.
5When chocolate mixture is cooled and slightly thickened, spoon into a decorating bag fitted with desired decorative tip, or truffles may dropped by teaspoonfuls onto cocoa dusted sheet pan and then rolled by hand.
6Sift remaining cocoa powder over truffles. Store tightly covered in refrigerator, let stand at room temperature for 30 minutes before serving.

About Kahlua Cream Truffles

Course/Dish: Candies