Wishing you all sweet holiday blessings!
And a little something sweet …
Left to my own devices near the holidays, I tend to get down, pretty much immersed in chocolate.
And I’d love to share this recipe with you.
Kahlua Dark Chocolate Truffles with Black Onyx Sugar and Coffee Beans
Makes about 27 3/4 inch round truffles, give or take
- 10 ounces lovely dark chocolate, chopped, or use quality bittersweet chocolate chips
- 1/2 c. organic whipping cream
- 1 mini (50 ml) bottle Kahlua
- 6 more ounces lovely dark chocolate, for dipping
- 2 tbsp. quality butter
- 27 coffee beans (or, one for each truffle)
- Approximately 2 tbsp Black Onyx Chocolate Sugar
Bring cream to simmer over medium heat in a mid-sized saucepan. Add chocolate to cream, whisking constantly, remove from heat, then thoroughly whisk in Kahlua.
Cool in refrigerator, and take your privilege of sampling the truffle mix like a happy child … sharing as may happen with kitchen passerby. 🙂 When the mixture is really quite chilled, use a teaspoon, melon baller or small scoop, then roll the truffles as needed in your palms, (using food grade gloves if you like) then place them back into the pan. When you’ve rolled them all, chill once more for a few minutes.
Melt butter in a small saucepan over medium low heat, then add additional chocolate. Pull from heat, swirl and whisk to melt chocolate to blend.
Using a long skewer, skew one truffle at a time and swirl in melted chocolate butter mixture. Tap to release excess, then place on parchment paper lined baking pan. Complete dipping with several more truffles, then place a coffee bean on top, and sprinkle with black onyx chocolate sugar. Complete the rest of the truffles in this way, dipping and garnishing every 3 or 4 truffles at a time before chocolate begins to solidify. Cool and enjoy!
Especially nice to share … if you can … these truffles are truly delicious!