Wednesday, August 31, 2011

Chocolate Truffles with Kahlua and Pecans: This Is a Keeper

A Little SomethingWe've been savory for far too long here on Take One Cookbook... (Yes, I'm conveniently forgetting the week of Jell-O.) It's time for something decadent, something sweet from A Little Something to help you roll into the holiday weekend.

And, really, when you're looking for decadent and sweet, nothing fits the bill quite so nicely as a boozy homemade truffle. They are really, really, really easy to make, but you don't have to let anyone know that. Just like in that old Rice Krispies commercial where the mom makes a big deal about making rice cereal marshmallow treats and the family believes that they were the hardest thing to make in the world, the ultimate expression of maternal love.

No offense meant to said marshmallow cereal squares -- they really are darned tasty. Heck, I had an R.A. back at American University who was completely mystified by my ability to crank out Rice Krispie Treats.

He'd be gobsmacked by today's recipe -- you, too, can leave people dumbfounded.
Chocolate Truffles with Kalua and Pecans
These elegant chocolates are a perfect accompaniment to your favorite coffee or espresso. 
Makes 25
3/4 cup whipping cream
1 1/2 cups (12 ounces) semisweet chocolate bars, finely chopped
2 tablespoons Kahlua
1 1/4 cups finely chopped pecans
  1. Line an 8-inch-square baking pan with foil. Set aside.
  2. Bring the cream to a simmer, remove from the heat, and whisk in the chocolate until smooth and melted.
  3. Whisk in the Kahlua. Pour the mixture into the prepared pan and freeze about 30 minutes, until just firm.
  4. Cut the chocolate into 25 squares. Pour the nuts into a small bowl. Coat each square with nuts and roll into a ball.
  5. Place the chocolates on a small baking sheet and chill until firm, at least 2 hours. Serve cold.
Try some of these combinations:
  • Substitute Grand Marnier for the Kahlua.
  • Substitute almonds or hazelnuts for the pecans.

If you made up a batch of kaluha a few weeks back, you can certainly use it here.

You also don't have to step near the stove. Really! Heat up that cream in the microwave, and you'll have an easier time all around. Don't even think of touching a double boiler.

If you're sharing these with people who might have nut allergies, for the love of all things, do not put nuts in your truffles. You can replace the nuts with crushed vanilla wafers, or even some puffed rice cereal. If you go the Krispie route, I'd recommend melting up some more chocolate in the microwave so that you can coat the truffles and make them extra pretty.


  1. Perhaps a mix of Krispies and chopped filberts, covered in chocolate?

    And you know my love of white chocolate. What booze would you recommend with that?

  2. With white chocolate, I'd go for a raspberry liquor, or amaretto (or some other nutty liquor).