Sarah from the Miss Candiquik blog here again! Last month I shared these Chocolate Chip Cookie Pops, but today we’re switching gears and I’m catering to the adults with these Kahlua Truffles!
You don’t even need to turn on your oven! I’ll be honest, I live in Minnesota, so it’s rare that we can ever use the excuse of it being too hot to bake, but I know in warmer climates (which is pretty much everywhere), turning on the oven and baking anything past the month of May doesn’t sound like the best idea…
I know you will fall in love with these truffles after the first bite. They are a cookie-like truffle filled with chopped pecans and bound together with coffee liqueur and corn syrup. The flavor is light, nutty and filled with hints of Kahlua. And the best part? The longer you let these sit, the more the coffee liqueur flavor comes through.
I can think of so many occasions that these truffles would be perfect for. That is if you even need an occasion – I think these are awesome for, say, a Monday night!
Yields approx. 20 truffles
- 1-3/4 cups vanilla wafer cookie crumbs
- 1/2 cup finely chopped pecans
- 1/2 cup powdered sugar, sifted
- 3 tablespoons Kahlua coffee liqueur
- 2 teaspoons light corn syrup
- 1 (16 oz.) package Chocolate CANDIQUIK Coating
- Chopped pecans (garnish)
1. In a medium bowl, combine cookie crumbs, pecans and powdered sugar.
2. Add Kahlua and corn syrup to cookie crumb mixture; mix until well combined (it may be easier to use hands to mix together).
3. Roll mixture into 1″ sized balls
4. Melt CandiQuik coating in tray according to directions on package
5. With a spoon, dip balls in melted chocolate CandiQuik; set on wax paper to dry
6. Sprinkle with chopped pecans before coating is set.
TIP: These truffles become more flavorful after 1-3 days.
I’d love if you would connect with me on the sites below!