Studies have shown that chocolate boosts your mood, is rich in antioxidants, promotes blood flow to the brain, and releases the same chemicals in your brain as when you are in love. Pair all of that with Kahlúa and these chocolate truffles will have you swearing love at first bite.
This Valentine’s Day, whether you are looking for something special to finish off that home cooked dinner for your sweetheart, hosting Galentines with your girlfriends, or avoiding the holiday altogether and kicking back with a bottle of red wine on the sofa, you will want to make room for these truffles. Straight out of the freezer, they are a creamy, bitter-sweet, dark as midnight, frozen treat.
If you find yourself unable to set aside your “taste testing” spoon while you are melting in the chocolate chips, you can skip steps two and three and pour the chocolate sauce over an ice cream-topped brownie for the chocolate indulgence of your sweet tooth’s day dreams.
2 tablespoons salted butter
1 cup heavy cream
1 cup chocolate chips
1 teaspoon vanilla extract
3 tablespoons Kahlúa
3 tablespoons powdered sugar
1/2 cup unsweetened cocoa powder
In a large sauce pan, combine butter, cream, chocolate chips, vanilla, and Kahlúa, stirring continuously over low/medium heat until throughly melted together. Stir in powdered sugar.
Remove from heat and pour into large bowl. Refrigerate overnight.
Sprinkle cocoa powder in the bottom of a pie pan or rimmed serving dish. Pinch chilled chocolate mixture into 3/4 inch balls and roll in cocoa powder. (Hint: The cocoa powder helps them hold their shape.) Store truffles in the freezer until ready to serve. Yield: 2 dozen truffles.