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Peppermint Mocha Kahlua Truffles

by Jamie on December 18, 2011

Post image for Peppermint Mocha Kahlua Truffles

I made my yearly trip into the liquor store this weekend for a bottle of wine to take to our work Christmas party. However, this year I was organized enough to purchase a cute wine bag from Target because last year’s bag from the liquor store was a bit unfortunate. Let’s just say it was covered in gold foil and grapes.

Every single time I walk into that store I’m drawn to the aisle with the mini bottles of liqueurs all lined up in pretty little rows. I’m not much a drinker, but I have a pretty impressive stash of mini bottles because I’m kind of a fan infusing these sugary spirits into baked goods. Nothing struck my fancy this time, so I headed to the checkout with Brian.

I caught a glimmer of red foil out of the corner of my eye and immediately honed in on a little bottle of something that was sure to be fun and festive. I hopped out of line and proceeded to an end cap that housed Peppermint Mocha Kahlua – jack pot! I hurried back up to the counter where I was welcomed by Brian’s shaking head and the cashier asking to see my driver’s license – which is always a welcomed bonus!

As we drove to the party I started planning the future for my Kahlua and immediately thought – Peppermint Mocha Truffles. I wanted to kick up the mint flavor a bit, so I added in pieces of chopped Andes Peppermint Crunch Baking Chips. I decided to forgo my typical roll in sweetened cocoa powder and instead opted for some gorgeous chocolate jimmies that I picked up at King Arthur Flour. Simple, delicious and full of festive flavors – what more could you ask for?

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Peppermint Mocha Kahlua Truffles

December 18th, 2011

Yield: about 20 truffles

Prep Time: 20 minutes

Ingredients:

12 ounces semi chocolate, chopped
3 tablespoons unsalted butter
1/3 cup heavy cream
1 teaspoon vanilla extract
3 tablespoons Kahlua Peppermint Mocha liqueur (see step #2)
1/2 cup Andes Peppermint Crunch Baking Chips, chopped
chocolate jimmies, optional

Directions:

1. In a double boiler over barely simmering water, combine chocolate, butter and heavy cream. Heat until chocolate is melted. Stir until you have a smooth mixture.

2. Remove from heat and whisk in vanilla. Pour mixture into a shallow casserole dish and cool at room temperature for about 25 minutes. A good measure of readiness is to place a small dab of chocolate on your lips, if it’s not warm, the truffle mixture is ready to be infused. If the mixture is too hot, the baking chips will melt.

3.Stir in the Peppermint Mocha Kahlua and fold in the Andes Peppermint Crunch Baking Chips Cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.

4. Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture. Roll balls in your desired coating, I typically use high quality sweetened cocoa powder such as Scharffen Berger or chocolate jimmies as seen above. Refrigerate truffles until ready to serve.

Source: My Baking Addiction


{ 33 comments… read them below or add one }

Annie @ Annie's Cooking Lab December 18, 2011 at 7:38 pm

Oh, those look amazing! I’ve been looking for a truffle recipe to add to the things I’m bringing to Christmas and I think these will be perfect!

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Blog is the New Black December 18, 2011 at 7:39 pm

I need to make these stat!

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Janet Rudolph @ DyingforChocolate December 18, 2011 at 7:44 pm

Making these tomorrow! They look fabulous.

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Jess December 18, 2011 at 7:50 pm

Is there some type of peppermint mocha sauce I can substitute for the Kahlua peppermint mocha? Thank you!

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Katrina @ Warm Vanilla Sugar December 18, 2011 at 8:12 pm

These sound absolutely delightful!

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Brooke (Baking with Basil) December 18, 2011 at 9:37 pm

These sound awesome!!! Your little baking cups are too cute!

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Glory/ Glorious Treats December 18, 2011 at 10:12 pm

Oh my goodness!! I love every word in that title!! These look incredible, I may just have to add one more goodie to my Christmas dessert plans!
Have a wonderful Christmas!!

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Luv What You Do December 18, 2011 at 11:45 pm

Those look amazing! I made your Rum Balls the other day and didn’t have any rum, so I used Kahlua (sounded better than vodka). They turned out so good, but these look even better. Hooray Holiday Kahlua!

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Lynn J December 19, 2011 at 1:16 am

Oh my these look so good. I will be out looking for the peppermint Kahlua tomorrow and give these a try! Thanks so much.

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Ann December 19, 2011 at 1:38 am

What a fun post! I always feel, when I walk in a liquor store, that they’re going to kick me out – I go so infrequently! Like you – I’m alway dazzled by the mini bottles and (also like you) tend to buy those more for the Tablespoon I need of something….

GREAT recipe and I’m glad you ran across the bottle!

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Amy Tong December 19, 2011 at 2:19 am

What a wonderful recipe. I better run to the store to get my bottle of peppermint Kahlua because I’m drooling over your creations! Thanks for sharing!

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Ann P. December 19, 2011 at 2:27 am

Those look amazing, and the recipe sounds even more awesome!

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Lauren at Keep It Sweet December 19, 2011 at 6:39 am

I need that kahlua in my life! And, of course, these truffles!

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Jennifer @ Peanut Butter and Peppers December 19, 2011 at 7:32 am

OMG! I died and gone to heaven! Your truffles look out of this world!

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thelittleloaf December 19, 2011 at 8:08 am

I’m always looking for new ways to update my annual batch of christmas truffles and these sound gorgeous. I’m not sure I can get all those ingredients here in the UK, but am sure I can do some substituting. Yum!

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Cookbook Queen December 19, 2011 at 10:11 am

Jamie, I love this idea!! They look and sound fabulous. The only thing better than chocolate is chocolate with alcohol in it!!

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Katrina @ In Katrina's Kitchen December 19, 2011 at 10:56 am

Love these! I would not want to share though. I would hoard them all to myself in a corner.

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Casey@Good. Food. Stories. December 19, 2011 at 6:08 pm

Ha! See, you’ll find me in the wine aisles – I never think to look at the liqueur section. So the news that there’s peppermint mocha Kahlua is a revelation to me!

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Amy December 19, 2011 at 6:15 pm

These look delicious! I wanna make a batch for a New Years party.

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Amanda December 19, 2011 at 6:19 pm

Um, wow. Gorgeous. Just gorgeous!

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Zee @ The Recipe Code December 20, 2011 at 2:12 am

Such pretty truffles.. I can’t resist picking up one of those from my screen! :)

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Urban Wife December 21, 2011 at 3:52 pm

Oh my gawd. Please don’t judge me if I stuff my cheeks full of these truffles.

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Tickled Red December 23, 2011 at 4:14 pm

WOW! Who needs Christmas, I’m making these all year long.

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Christina Byrd December 23, 2011 at 5:45 pm

Is there anything that can be substituted for the andes? That stuff is literally impossible to find this time of year.

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Jami December 23, 2011 at 6:18 pm

I’m making these today, however I just discovered that I bought the wrong Andes chips… I have never seen the Peppermint ones… Any ideas where to find them?

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Bonnie December 24, 2011 at 9:04 pm

OMG…. these are to die for!!!!

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Beatriz June 17, 2012 at 8:09 pm

Gorgeus. It looks like “brigadeiro”, a brazilian treat.

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Kristi @ lifesprinkles August 5, 2012 at 1:55 pm

these look incredible! I love the peppermint and mocha combo! :)

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Amisy Food Machine January 24, 2013 at 3:15 am

Genius! I caught my eyes at the first sight and I love it very much!!! Thannks for your sharing, dear!

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Burgundy November 24, 2013 at 12:48 am

Do you think Bailey’s chocolate mint would be an ok substitute?

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Jamie November 24, 2013 at 11:41 am

I do! Let me know how they taste! :)
-Jamie

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Liz Wright December 12, 2013 at 9:24 am

Does anyone know if these can be frozen or how long they would last (assuming no one eats them in the meantime)? I need to start making things for a party in two weeks. Thanks

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Jamie December 12, 2013 at 3:49 pm

Liz-
I have not tried freezing these, but I think they’d be just fine. They can definitely remain in the refrigerator for at least a week. Thanks for stopping by!
-Jamie

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