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  • Mary Kay

Christmas Kahlua Chocolate Espresso Truffles!

Truffles all dressed with a party to go to!


Enjoy these delicious Kahlua Chocolate Espresso Truffles with your family and friends this Christmas. They are easy to make for that someone special or for a party. They are just the right sized bite of chocolate, espresso and Kahlua for a dessert or treat for the holidays. So, make them for a cocktail party or an after dinner treat.


Combine these dark chocolate overload truffles with a red wine or Kahlua or even a dark soda for a beautiful Holiday Dinner or special night with your bestie.


These truffles are easy and quick to make! And, of course, you can make them without any liquor. Just substitute some vanilla extract. Give them as a boxed gift or serve them on a special tray after dinner.


Using just a family size package of Oreo cookies, cream cheese, Kahlua, espresso powder and chocolate chips make the inside of these chocolate crave-worthy truffles. Add melted Ghirardelli wafers to the outside and you have another layer of heavenly chocolate.


Mix and beat everything together, form into small balls. (I make little truffles since they are jam packed with chocolate flavors.) Chill and reform into smooth balls before dipping into melted dark Ghirardelli wafers. And, I like Ghirardellis melting wafers since they melt so smoothly and have a delicious flavor.


This recipe makes about 50 Christmas Kahlua Chocolate Espresso Truffles.


Gather up your Ingredients:

24 Oreo Cookies (not Double Stuff)

8 oz Cream cheese, soft

3 T Kahlua

2 T Espresso or finely ground coffee beans

1 C Chocolate chips, mini-semi-sweet chips


Mix up and form the truffles:

- Pulse Oreo cookies in food processor until finely ground.

- Add the espresso and whisk well. Set aside.

- In a separate bowl, beat the cream cheese.

- Add the Kahlua and beat to combine.

- Add the Oreo crumbs to the cream cheese mixture and beat until well combined.

- Add the mini chips and beat until well incorporated.

- Using a scoop, form 36 balls, setting them on the parchment paper lined pan. I used a scoop that measures 1.5" across. It's just fine for this chocolate packed truffle recipe.

- Refrigerate at least for 2 hours.

- Roll them again to form smoother balls.


Coat and decorate the truffles:

- Melt the 15 ounces of candy melts according to package directions. Do not overheat.

- Using a form or dipping utensil, dip each chilled ball and let excess drip off.


- Set each coated ball onto the parchment paper lined pan to dry.

- Let dry before decorating. (If you don't plan to drizzle any melted candy wafers on top, be sure to decorate with sprinkles, etc. before the coating dry. I usually coat and decorate two at a time or the coating will dry too fast.)

- Decorate the coated balls by drizzling some of the melted candy over the top.

- Add a few mini chips or decorations on top while the drizzle is still wet.

- Refrigerate for a few minutes to allow the truffles to dry and set.

- Enjoy!


Serving the Kahlua Chocolate Espresso Truffles:

- I keep these coated and decorated Kahlua Chocolate Espresso Truffles in an airtight container in the refrigerator until just before I serve them. I never leave them out for over 2 hours since there is cream cheese in them.


Storage:

- These Kahlua Chocolate Espresso Truffles should be stored in an airtight container in the refrigerator.


- They can also be frozen for up to a month. However, I do not freeze them with the candy coating already added. I freeze the uncoated fireballs in an airtight container for up to a month. Then I let them thaw overnight in the refrigerator and coat and decorate the next day. It’s an easy way to have something stored in the freezer and then decorate them when you need them. Enjoy!


Whoever you enjoy your Christmas Kahlua Chocolate Espresso Truffles with during the Holidays, “Bake your own Memories!”

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