Kahlúa Chocolate Truffles
Updated
Updated
These Kahlúa Chocolate Truffles are little flavor bombs of bliss! Rich dark chocolate and coffee liqueur are combined and then coated in a sweet candy shell. Easy no-bake recipe to make and crazy delicious!
More ways to enjoy Kahlúa include a slice of our Kahlúa Chocolate Cake or a smooth White Russian or Mudslide cocktail.
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Kahlúa Hazelnut Chocolate Truffle Recipe
I’m not much of a cocktail connoisseur or a coffee drinker, but I could sip on Kahlúa every day, no problem. Making chocolate truffles with this coffee liqueur is the ultimate weakness – the inside is smooth ganache flavored with hazelnuts, while the exterior is sweet and crisp. Each bite is so luxurious and amazing.
Ingredients Needed
You only need 7 ingredients to make these chocolate truffles.
(Scroll below to the printable recipe card for details and measurements.)
- Dark chocolate – Since this is the core of the truffle, buy a good quality chocolate. You will taste the difference. It should be chopped.
- Nutella – This spread is made from roasted hazelnuts, skim milk, and a hint of cocoa. It’s completely peanut free, which is great if there are allergy concerns.
- Kahlúa – This is our favorite branch of coffee liqueur.
- Butter – Adds richness to the ganache and also aids in a smooth consistency.
- Vanilla – For an additional splash of flavor.
- Salt – Just a dash of salt elevates the chocolate flavor.
- Hazelnuts – Finely chopped toasted hazelnuts are mixed into the filling for a nice nutty flavor, plus more for garnish, if desired.
- Chocolate candy melts – I prefer candy melts or melting wafers for candy making because of their smooth consistency and once dried and hardened, they don’t soften at room temperature.
Need these without the alcohol?
How to Make Kahlúa Chocolate Truffles
These truffles are super easy to make in only 6 simple steps.
(Scroll below to the printable recipe card for details.)
- Make the ganache and chill. Combine the chopped chocolate, Nutella, Kahlúa, butter, vanilla, and salt. Melt the mixture in the microwave in 30 second intervals, stirring in between, until combined and smooth. Stir in the chopped hazelnuts. Refrigerate until mixture is firm enough to roll into balls.
- Form the truffles. Using a small cookie scoop, form single tablespoons of the mixture and gently roll in the palms of your hands until they form smooth round balls. (If they become very soft, place them back in the fridge to harden up enough to roll.) Place them on a parchment lined baking sheet.
- Coat in melted chocolate. Melt the candy melts according to package directions until melted and smooth (but not hot.) Dip each truffle into the melted chocolate. Place back on the parchment paper and sprinkle with just a tiny bit of the crushed hazelnut dust.
- Chill. Transfer truffles to the refrigerator to harden and set.
How to Dip Truffles in Chocolate
Using a fork, dip each truffle into white chocolate, turning to coat. Tap off any excess chocolate on the side of the bowl. Note: when dunking in the chocolate, the truffle sits on top of the fork, the fork tines do not poke into the truffle ball. Make coating them even easier with this handy spiral dipping tool.
Proper Storage
- Storing leftovers. You can store these chocolate truffles in an airtight container in a cool, dry area for up 5 days. Or extend their life in the fridge for up to 2 weeks.
- Freeze. Coat in the chocolate and allow them to set completely, then layer them between sheets of parchment paper in an airtight, freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature, if desired, before serving.
More Chocolate Truffles:
- Bailey’s Chocolate Truffles
- Red Velvet Cake Truffles
- Sugar Cookie Truffles
- Oreo Truffles
- Orange Creamsicle Truffles
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Kahlúa Chocolate Truffles
Ingredients
- 5 ounces dark chocolate, , chopped
- 3 tablespoons Nutella
- 3 tablespoons Kahlúa
- 1 tablespoon butter
- 1/2 teaspoon vanilla
- dash of salt
- 1/4 cup very finely crushed toasted hazelnuts, , plus more for topping
- 2 cups chocolate candy melts
Instructions
- In a medium-sized microwave safe bowl, combine the dark chocolate, Nutella, Kahlúa, butter, vanilla, and salt. Melt the mixture in 30 second intervals, stirring in between, until combined and smooth. Stir in the chopped hazelnuts. Refrigerate until mixture is firm enough to roll into balls, about 1 hour.
- Using a small cookie scoop, form single tablespoons of the mixture and gently roll in the palms of your hands until they form smooth round balls. (If they become very soft, place them back in the fridge to harden up enough to roll.) Place them on a parchment lined baking sheet.
- In a medium microwave-safe heatproof bowl, microwave candy melts according to package directions until melted and smooth (but not hot.)
- Using a fork, dip each truffle into the melted chocolate, turning to coat. Tap off any excess chocolate on the side of the bowl. Transfer back to the parchment paper and sprinkle with just a tiny bit of the crushed hazelnut dust.
- Chill in the fridge for about 15 minutes to set. Refrigerate until ready to serve.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Made these for special gathering last week. They were wonderful, thanks for sharing.
Gotta say I’m not much of a Nutella fan, but these truffles were BOMB!!
We made these Kahlúa hazelnut chocolate truffles tonight. Modifications: some were rolled around a hazelnut. They were dusted in cocoa powder (although it was absorbed). But the kicker: we used hazelnut Kahlúa. In a word: awesome.
One cannot mourn properly without chocolate, that’s for sure. If anything was going to, this kahlua chocolate nutella combo was!
I love your site & have repined some of your recipes. Thank you for these.
I think these truffles are superb. Love kahlua, chocolate, and hazelnut.
These were a – ma – zing!! YUM!
I’m so very sorry for your losses. My husband and I lost our beloved Ozzie in August and it still hurts. It will get easier but grief is so individual! We still save pieces of meat on our plates for him. I still see him from the corner of my eye passing through the house, and we both look for him in front of the sliding doors when the sun is shining in (the warmest spot in the house!). But we miss him most on our walks. Such a sweet natured 14 y.o. “puppy”. He is irreplaceable to us. We will probably get a new addition to out family come summer but not to replace Ozzie but to be our new companion . Hopefully once you have grieved and are ready you will be able to think of having another companion. Blessings!
We must have chocolate (and pie) to cope with life’s ups and downs.
These were fantastic, not surprising.
It is so hard to lose a loved one, even a furry one. My little Henry, cat, has been gone for 7 years but I still miss him. He was a cat that thought he was a dog. Glad making these truffles help. They sure sound delicious.
Beautiful post in every way. Thinking about you. xo
It does get easier, I guess. It was four years ago this upcoming Saturday that we lost our Heidi. We both still tear up when her picture pops up on our phone or something. But, like I’ve told Stephie, I’d rather be an animal lover than someone like my dad who would just as soon never have another one. Reason #143, 503 why my parents were incompatible. Chocolate is a great thing to have, and I think I need some of these just for sympathy eating. So, I’m headed out there right after work today (it’s warmer there. No one in their right mind wants to be here).