Kahlua Chocolate Balls (Printable Version)
Smooth Kahlua-centered balls coated in milk chocolate with a delicate white drizzle for an elegant treat.
# What You'll Need:
→ Base
01 -
10 ounces Lorna Doone shortbread cookies, crushed
02 -
¾ cup powdered sugar
03 -
8 ounces cream cheese, softened to room temperature
04 -
¼ cup Kahlua coffee-flavored liqueur
05 -
¼ teaspoon finely ground instant espresso powder (optional)
→ Coating
06 -
16 ounces milk chocolate almond bark, broken into chunks
07 -
4 ounces white chocolate almond bark, broken into chunks
# Step-by-Step Guide:
01 -
Line two baking sheets with parchment paper or silicone mats and set aside.
02 -
Place shortbread cookies and powdered sugar into a food processor and pulse for 30 seconds to 1 minute until finely ground.
03 -
Add softened cream cheese, Kahlua, and optional espresso powder to the processor. Pulse for 20-30 seconds until mixture is smooth and fully blended.
04 -
Using a 1½ tablespoon cookie scoop, portion the mixture onto one prepared baking sheet. Repeat until all mixture is scooped.
05 -
Refrigerate the scooped balls for at least 1 hour to firm up for rolling and dipping.
06 -
Roll each chilled portion between palms to form smooth balls. Keep refrigerated while preparing the coating.
07 -
Microwave milk chocolate almond bark on high for 1 minute, stir, then continue melting in 30-second intervals until smooth. Allow to cool slightly.
08 -
Dip each ball into melted milk chocolate using a fork, letting excess drip off before placing on the second parchment-lined baking sheet.
09 -
Microwave white chocolate almond bark on high for 1 minute, stir, then continue melting in 30-second intervals until smooth.
10 -
Transfer melted white chocolate to a piping bag or use a spoon/fork to drizzle decoratively over the coated balls.
11 -
Refrigerate coated balls for 15 minutes to allow chocolate to set before serving.
# Additional Notes:
01 -
Ensure the cream cheese is softened to room temperature for smooth blending.