For me, Christmas time is all about candy making. I love giving homemade presents and treats instead of gifts. It’s so much more personal, and it’s so much more “me”. I love chocolate, so truffles are always my favorite. This year I wanted to put a little twist on your “average” chocolate truffle, and add Christmas espresso roast and homemade Kahlua (made with Starbucks Christmas blend!)
These truffles are easy to make, a little messy, but totally worth it.
This years Christmas Espresso blend is so good. I have been hoarding my markouts of the verismo espresso pods for weeks. If you don’t have a verismo, you can of course use an espresso machine, or even brewed as a french press would work fine.
- 10 ounces of semi-sweet chocolate
- 2 tablespoons of heavy cream
- 1 shot of Christmas espresso (1 verismo pod, or approx. 2 tablespoons of espresso), cooled
- 1 tablespoon of kahlua
- 4 tablespoons of unsalted butter, softened
- sprinkles, crushed candy canes or gold leaf for decoration (optional)
- Using a double boiler, melt 4 ounces of chopped chocolate and cream. Once melted, remove from heat.
- Add the espresso, kahlua, butter and beat for 3-4 minutes until thickened.
- Transfer to an airtight container and chill overnight.
- Line a baking sheet with parchment paper. Scoop teaspoonfuls of the mixture, and using your palms, roll into truffle sized balls. Place balls on prepared baking sheet and cover with plastic wrap. Freeze for 8 hours.
- Using the double boiler, melt the remaining 6 ounces of chocolate. Using two forks, dip each truffle into the chocolate, coating evenly. Top the truffles with decorations (optional) and return to the refrigerator to chill for an additional 2 hours.