Mexican Dark Chocolate Espresso Truffles – Ole!

Sometimes I wish I drank more often.

No, really. I feel like if I did, I would have this wonderful pantry full of liqueur to use in my baking recipes.

This recipe calls for (an irritatingly small amount of) Kahlua, and it just didn’t seem worthwhile for me to buy some to only use 1 tablespoon of it. Why are these truffles Mexican? Not because they are spicy, but because I made them in honour of a Mexican friend of mine. They are a perfect sweet treat to have with an after-dinner cup of tea or coffee ( or, if you are so lucky, Kahlua?). Enjoy!

You will need:

12 ounces (or, 1.5 cups) of bittersweet chocolate, finely chopped

1.5 tablespoons instant espresso powder

3/4 cup whipping cream

(optional: 1 tablespoon Kahlua)

1/4 cup unsweetened cocoa powder

What you need to do:

Step 1: Chop up your chocolate relatively finely and place it in a large bowl.

Step 2: Fill a small pan with water and bring it to a gentle boil. Place the bowl of chopped chocolate on top, so that it sits with the bottom not touching the boiling water. Bring it down to medium heat, and continually stir the chocolate while it melts.

Step 3: Once melted, pour the cream, add the espresso and cocoa powders, and mix until creamy and smooth ( still over a low-medium heat).  ( If you are adding Kahlua, do so here).

Step 4: Cover the bowl with plastic wrap and refrigerate for around 3 hours, or until firm enough to scoop ( If you are in a rush, try putting it in the freezer…I did 🙂 )

Step 5: Line a baking sheet with wax paper and scoop out teaspoon-sized portions of the truffle mix onto it. Use your hands to roll each piece into a ball.

Step 6: Take a small plate and empty out a generous amount of cocoa powder onto it. Take each ball and roll it in the cocoa powder until it is fully coated.

Be prepared to get dirty!

And that is it- very simple!


truffle-y goodness


About tearknee

My name is Tierney and I am a 20-something year old self-professed graphic designer, runner, artist, student, and geek. I love all things related to movies and TV, and have decided to issue a challenge to myself to conquer Academy Award Winning Movies, all the way from 1928. View all posts by tearknee

6 responses to “Mexican Dark Chocolate Espresso Truffles – Ole!

  • Foo Dee

    Irritating as it may be “a little” as they say “goes a long way”. You probably only use a teaspoon of vanilla extract in lots of baking. 🙂

    Now you know what those laughably small bottles at the liquor store check out could be used for.

    One technique tip… You can save the trouble of the double boiler by heating the cream to almost scalding and then just pouring the hot cream on the cut chocolate.

    • tearknee

      Thanks for the feedback, Foo Dee. Perhaps it is time I invest in a wee bottle of kahlua, as you say. And you’re also very right about the heating the cream part…to be honest, I was planning on doing that, and accidently heat up the chocolate first. Thankfully everything turned out OK!:)

  • feastonthecheap

    Take that Godiva! These look terrific

  • Elias Merkins

    You did not understand the use of the Kahlua on the recipe. The idea is to drink one glass for each truffle you make. It works. In the other hand, no Kahlua in the Mexican truffles is like no tequila in a Margarita. At the end… they tasted AMAZING, though.

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