Kahlua Coffee Truffles Recipes

Steps:

• In top of a double boiler or a metal bowl over simmering water, melt chocolate chips and butter; stir until smooth., In a small bowl, whisk a small amount of hot mixture into egg yolk; return all to double boiler, whisking constantly. Cook over low heat until mixture reaches 160°, whisking constantly., Remove from heat; stir in Kahlua and cream cheese until blended. Cool to room temperature, stirring occasionally. Refrigerate, covered, 1 hour or until easy to shape., Place almonds in a small bowl. Shape mixture into 1-in. balls; roll in almonds. Refrigerate, covered, until firm, about 2 hours. Store in an airtight container in the refrigerator.

Steps:

• 1. Place cream, coffee powder & butter in bowl. Zap on high until cream is almost simmering and butter is melted. Stir in milk & dark chocolate chips into cream/coffee mixture and stir till melted. If it's still not melted all the way, put in microwave for 30 seconds and stir again till smooth. Add Kahlua to taste. Cover with plastic wrap and refrigerate for several hours or overnight to firm up. Line 2 cookie sheets with foil, pinching over the the edges to hold it down (makes truffles easier to dip if your not fighting the foil) Use a small cookie scoop to form balls. I usually make about 10 and then go back and roll them between my hands to make a smooth ball. Be sure to wear food grade disposible gloves and it will save alot of messy cleanup of your hands. It's easier to do when still cold. (warning: if u have warm hands, this job is not for you. Have a cold handed person in the family do this....lol) When all the balls are made, refrigerate again for a couple of hours before dipping in chocolate. Do not freeze! That makes the chocolate shell crack.
• 2. Melt dipping chocolate in the microwave for 1 minute. Stir until melted. If not melted, put in for 15 seconds at a time so u don't overheat it or burn it, stirring till melted. The method that I use for dipping truffles is to don your food safe latex gloves. Using your index and middle fingers, slightly apart and dip or roll in the chocolate until covered. Turn palm up and tap off excess chocolate over the bowl. Transfer to foil sheet by turning truffle upside down and fingers can make a chocolate swirl on top of truffle. This method reduces the puddling at the bottom of the finished truffle. Ig that happens just trim with clean scissors. Dip 1/2 of the truffles in dark dipping chocolate and 1/2 in white dipping chocolate or whatever you like. I usually make 2/3 of them in chocolate and 1/3 in white since my friends and family like the chocolate best. Make 2 small parchment bags or use plastic sandwich bags and put abt 3 TBL of chocolate in one and white in the other. Cut a very small hole in tip and squiggle dark on white and white on dark over the truffles to decorate them. If adding sprinkles, or décor do it at this time while chocolate it still wet. I do this so I can tell what flavors they are because I usually make 2-3 flavors at once. Chill in fridge until set. Store in an airtight container. For gift giving put each one in a pretty fluted cup and put in holidays tins or boxes. It's a gift that my family and friends love to receive. Enjoy!
• 3. Dee's Notes: I use dipping chocolate bcuz I like the shine it gives on the finished product. You can use regular chocolate and temper it if you know how. I don't like adding parafin to the choc as I can taste the wax and don't like it. There are good brands of dipping chocolate out there, Guittard and Ghirardelli are my faves. Make n Mold, and even Wilton has improved theirs over the years. Michael's has that brand. I use Ghirardelli as I think it has the best quality and flavor. Sam's Club carries it during the holidays and World Market in CA carries it. You can order online also. (ebay seems to be the best price)This chocolate is great for dipping fruit too and I also make dipped dried apricots, bacon (makes em go "hmmm"..it's so good), and pretzels to add to my cookie trays. They are loved by all who recieve them. Enjoy!
• 4. NOTE: You can make these truffles any flavor you want with omitting the expresso powder and Kahlua and substituting for Irish Cream, Amaretto, rum, etc. If you use a little coffee syrup or flavored coffee creamer in the liqueur flavor of the truffle you are making, it will boost the flavor and makes it taste amazing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix the brownie mix, water, vegetable oil, and eggs together in a mixing bowl until smooth, and pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle of the brownies shows moist crumbs, 25 to 30 minutes. Set the brownies aside, and cool completely. Use a chopstick or the end of a wooden spoon to poke holes all over the brownies, about 1/2-inch apart; drizzle the coffee liqueur all over the brownies. Let the brownies stand 5 minutes to soak up the liqueur.
• In a bowl, whisk the chocolate pudding mix with cold milk until thickened, about 2 minutes; allow to stand 5 more minutes to set.
• To assemble dessert, cut the brownies up into small cubes. Layer 1/3 of the brownies into the bottom of a glass trifle bowl, and top with a layer of pudding, then a layer of whipped topping. Repeat twice more, ending with whipped topping. Chill at least 4 hours before serving.

Steps:

• Melt chocolate in double boiler, then remove from heat and allow to cool to room temperature.
• Add egg yolks, one at a time until well blended.
• Mix in Kahlua and return to double boiler for 2-3 minutes, stirring constantly.
• Pour into bowl and beat in butter one tablespoon at a time. Continue beating until light and airy.
• Cover and refrigerate overnight.
• Form into 1 inch balls and roll in nuts, cocoa or sprinkles.
• Refrigerate until used. Can be frozen.

Steps:

• In a large saucepan combine chocolate, cream, butter, espresso powder and Kahlua and heat over moderately-low heat, stirring, until smooth.
• Transfer to a bowl and chill, covered, for 4 hours, or until firm.
• Form by tsps into balls and roll in cocoa powder.
• Press a coffee bean half on each truffle and chill on a baking sheet lined with wax paper for 1 hour, or until firm.
• Keep in an airtight container, chilled, for up to 2 weeks.