While I know Christmas season means a lot of baking, this time I tried to make a no-bake dessert. Chocolate truffles flavored With Kahlua anyone?
Let there be no doubt – I love baking. It is always a mood lifter for me. It is the after-effect of consuming all the baked goodies that makes me think twice. Now, if only baking was not directly visible on the waistline as much, I would honestly do it more often. But then again, it is Christmas time. Time to share love, cheer, and also some calories in the form of these melt in your mouth little delights.
My absolute go-to website for baking is Joy of Baking. That is where I discovered this no-bake chocolate truffles recipe. Below is almost the exact Kahlua flavored chocolate truffles recipe barring the coatings which I played around a bit with. I used powdered pistachios, desiccated coconut to raw cacao. I tried them all. And the results as per the guinea pigs who tasted them (in their words) was DIVINE! Scroll down for the full recipe.
If you are looking for more no-bake dessert options, why not try my dark chocolate and strawberry bites? And for a more Indian dessert, here is the white chocolate mawa barfi. Let me know which one you liked more.
- Chocolate Truffles:
- Semisweet or bittersweet chocolate, cut into small pieces- 227 gms
- Heavy whipping cream (double cream) (35-40% butterfat) – 120 ml
- Unsalted butter, cut into small pieces- 28 grams
- Kahlua- 2 tablespoons
- Different Coatings for Truffles:
- Toasted nuts like almonds/pistachios and then powdered. You could just crush and coat if you would like some texture
- Raw cacao or cocoa powder
- Desiccated coconut
- Toasted and powdered white sesame seeds
- Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) Add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
- Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.