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WARNING: these truffles are addictive, delicious, and don’t last long enough. You may need to double the recipe, just to make sure you get some yourself!

Chocolate Kahlua Truffles, Fuji FinePix

Yes, they are incredibly delicious.

Yes, I enjoyed every moment of making them with my housemate.

Yes, there was much Kahlua consumed in the process.

BUT, I still remember the recipe.

Chocolate Kahlua Truffles
***
I used Ghirardelli chocolate for these: Semi-Sweet Baking Bar, Bittersweet Baking Bar, and 72% Cacao Baking Bits. This is because it is what we had in our house. Any fine chocolate of the same flavorings would work. Just be certain to use GOOD chocolate; a Hershey’s bar just won’t work. ***

Center Ingredients:
* 4 oz. Semi-Sweet chocolate
* 4 oz. Bittersweet chocolate
* 7 oz. sweetened condensed milk
* 2 teaspoons vanilla
* 2 oz. Kahlua (could use any comparable alcohol, or none at all)

Shell Ingredients:
* ~6 oz. melting chocolate (this is the baking bits) — I started with 4 oz, and then melted more when I needed it, using about 6 oz. total
* 2 oz. Kahlua (this can be made without alcohol for less Kahlua flavor.

To make the center filling, break up the chocolate into a glass bowl fitted over a saucepan with simmering water (or a double-boiler, if you are so equipped). As the chocolate starts to melt, add the sweetened condensed milk and stir continuously to both blend the chocolate and milk AND to fully melt the chocolate (NO LUMPS!). When the chocolate is melted and well-blended with the sweetened condensed milk, add the vanilla and Kahlua and stir well. Remove from heat, and let cool to the touch. Place in the refrigerator with a cover to harden (at least 2 hours, but as long as 24 hours).

Chocolate Kahlua Truffles, Fuji FinePix

Remove the chocolate from the refrigerator. Let it warm some (30 minutes or so, depending on kitchen temperature) so that it is pliable, but not too sticky. Roll the chocolate dough into balls 3/4″ thick. Place these on a cookie sheet lined with parchment or wax paper (I used to two standard cookie sheets total). Place them in the freezer to harden again while you make the shell (leave them there for at least 5 minutes).

Place the melting chocolate in a glass bowl and add the Kahlua. Melt in the microwave on high heat for 30-40 seconds. Remove, stir, and check consistency. The melted chocolate should be glossy (from the Kahlua), easily stirred, and smooth in texture. If it is still stiff, return to the microwave, though from here do NOT heat longer than 5 seconds at a time (If you overheat the chocolate, you’ll end up with lumpy brownie batter chocolate, which tastes good but leaves you with “ugly” chocolate balls. No one wants ugly balls.) until it is smooth and glossy. Be certain to taste the melted chocolate to make certain that you have enough Kahlua to flavor the shells.

Remove the center filling from the freezer. Place the balls one at a time in the bowl and, with a spoon, cover with melted chocolate shell. When fully coated (make certain the melted chocolate isn’t too hot or it will melt the filling balls. Remove the coated truffles with a fork and place back onto the parchment-lined cookie sheet. Sprinkle some sea salt (or other coarse but not chunky salt) on the top of the truffles while the shell is still soft.

When a cookie sheet is full, place it in the freezer one last time to fully harden the shell. After 5-10 minutes, the truffles are solid enough to eat, pack, and share with all your neighbors and friends.

Chocolate Kahlua Truffles, Fuji FinePix

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