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  • Mary Kay

Decadent Valentine Chocolate Kahlua Chocolate Espresso Truffles


Valentine's Day is coming! Don't miss out on making these special decadent truffles for your someone special this year.


Enjoy these delicious hot pink and dark chocolate Kahlua Chocolate Espresso Truffles with your special Valentine. They are easy to make for that your singular sweet hug, but look like they’ve taken hours. They are just the right sized bite of chocolate, espresso and Kahlua for Valentine’s Day.

 

These truffles are easy and quick to make! And, of course, you can make them without any liqueur. Just substitute vanilla or a liqueur extract.

 

This recipe makes 36 Valentine Kahlua Chocolate Espresso Truffles. 


Gather up your Ingredients:

24 Oreo Cookies (not Double Stuff)

8 oz Cream cheese, soft

3 T Kahlua or 1 T Vanilla extract

2 T Espresso or finely ground coffee beans

1 C Chocolate chips, mini-semi-sweet chips

7 oz Ghirardelli melting wafers, dark chocolate

7 oz Melting candy wafers, hot pink

Edible gold leaf or gold dust, optional

 

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.

-Refrigerate at least for 2 hours.

-Roll them again to form smoother balls.

 

Coat and decorate the truffles:

-Melt the candy melts in two separate bowls in the microwave according to package directions. Do not overheat. I like to use Ghirardelli candy melts since they taste so good and melt nicely for dipping.

-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.

-Decorate the coated balls by drizzling some of the melted candy over the top. I like to use the chocolate drizzles on top of the pink truffles and the pink drizzles over the chocolate truffles.

-For a golden decadent looking truffle, use some of the gold leaf on top of the truffles. Just press a small dollop of candy melt on top of the truffle. Using a small food safe paint brush, dip it onto the gold leaf and lift it up. Place it on top of the wet candy melt spot. Wiggle the paint brush around to crinkle the gold leaf and to separate it from the brush.

-Or, use the clean dry paint brush by dipping it into the container of edible gold dust and sprinkle it over the truffle. Voila? Golden beauty!

-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 decadent Kahlua Chocolate Espresso Truffles with on Valentine’s Day, “Bake your own Memories!”

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