This is my adaptation of a candy recipe in Cooking Light, truffles made with bourbon. If a sweet recipe calls for bourbon, I already think it will be better with Kahlua. Chocolate Kahlua Truffles were my final product. I wanted a “tiny” holiday gift to make for the peeps who matter to me at UCLA Medical Center, one of my volunteer gigs. And when it comes to rich candies like truffles, tiny is just fine.
Unless I am mistaken, truffle candies are supposed to look like real truffles – kinda round clumps covered with “dirt,” so roll them thickly in the cocoa. A tiny candy paper cup is a must, I think, because these are really soft. The “sale bin” at the Santa Monica Sur La Table had packages of 40 candy papers at $1.99 each — you know me, FRUGAL. You can buy them online at the regular price, kinda pricey.
My recipe, below, is slightly simplified from the original, and I bulked it up to make 40 candies. I’m a “less is more” dessert giving girl – we all eat enough calories, so I made 2-pack gifts (when you taste them you will understand that two is a LOT of richness). Larry received exactly one truffle. I had my one. SOOOOO GOOD, get ‘em outta here!!
Chocolate Kahlua Truffles, adapted from Cooking Light
- 1/2 cup brown sugar
- 6 tablespoons evaporated whole milk
- 3 tablespoons light corn syrup
- Dash of salt
- 3 tablespoons Kahlua liqueur
- 1 teaspoon vanilla extract
- 1 pound semi-sweet chocolate chips
- 2 heaping tablespoons unsweetened cocoa
In a saucepan over medium heat, combine brown sugar, milk, corn syrup, and salt. Cook 1 minute until sugar dissolves. Remove from heat.
Stir in Kahlua and vanilla extract. Add the chocolates and let stand for 1 minute to soften. Stir until smooth. Pour into a shallow glass dish, cover and refrigerate a minimum 4 hours or overnight.
To make the truffles, heat a tablespoon measure or melon baller with hot water, pat dry. Scoop mixture with spoon, roll in your palms quickly, drop into cocoa and roll to coat. Place in candy cups, refrigerate. Makes 40 to 45 candies.