Kahlua Chocolate Truffles In A Flash Recipes

KAHLUA TRUFFLES

Steps:

• In top of a double boiler or a metal bowl over simmering water, melt chocolate chips and butter; stir until smooth., In a small bowl, whisk a small amount of hot mixture into egg yolk; return all to double boiler, whisking constantly. Cook over low heat until mixture reaches 160°, whisking constantly., Remove from heat; stir in Kahlua and cream cheese until blended. Cool to room temperature, stirring occasionally. Refrigerate, covered, 1 hour or until easy to shape., Place almonds in a small bowl. Shape mixture into 1-in. balls; roll in almonds. Refrigerate, covered, until firm, about 2 hours. Store in an airtight container in the refrigerator.

CHOCOLATE TRUFFLES IN A FLASH

Steps:

• Place semi sweet morsels in a mediun saucepan over low heat; stirring constantly.
• Remove from heat Stir in frosting and liqueur and or an extract of your choice
• Blend well.
• Refrigerate for 2 hours or until firm.
• On a large plate or on waxed paper, place topping or toppings of choice.
• Scoop up truffle mixture into 1 inch balls.
• Drop into topping mixture and roll until well coated.
• Really look good when put into foil or paper candy cups.
• Store in refrigerator.

MILK CHOCOLATE-KAHLUA TRUFFLES

Steps:

• In a large saucepan combine chocolate, cream, butter, espresso powder and Kahlua and heat over moderately-low heat, stirring, until smooth.
• Transfer to a bowl and chill, covered, for 4 hours, or until firm.
• Form by tsps into balls and roll in cocoa powder.
• Press a coffee bean half on each truffle and chill on a baking sheet lined with wax paper for 1 hour, or until firm.
• Keep in an airtight container, chilled, for up to 2 weeks.

CHOCOLATE KAHLUA® TRIFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix the brownie mix, water, vegetable oil, and eggs together in a mixing bowl until smooth, and pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle of the brownies shows moist crumbs, 25 to 30 minutes. Set the brownies aside, and cool completely. Use a chopstick or the end of a wooden spoon to poke holes all over the brownies, about 1/2-inch apart; drizzle the coffee liqueur all over the brownies. Let the brownies stand 5 minutes to soak up the liqueur.
• In a bowl, whisk the chocolate pudding mix with cold milk until thickened, about 2 minutes; allow to stand 5 more minutes to set.
• To assemble dessert, cut the brownies up into small cubes. Layer 1/3 of the brownies into the bottom of a glass trifle bowl, and top with a layer of pudding, then a layer of whipped topping. Repeat twice more, ending with whipped topping. Chill at least 4 hours before serving.