Chocolate Truffles with Kahlúa

Rich, chocolatey, and infused with Kahlúa—these silky truffles are pure guilt-free indulgence!

If you love chocolate, you’ve likely enjoyed a decadent, creamy truffle or two. Wouldn’t you love that same rich, chocolatey goodness in an easy, homemade, better-for-you bite? Enter these Chocolate Kahlúa Truffles.

Made with velvety silken tofu instead of heavy cream, these truffles offer a luxurious texture without the dairy. Plus, they’re naturally sweetened with maple syrup and packed with antioxidant-rich dark chocolate for a treat you can feel good about. A touch of Kahlúa adds coffee-infused depth that takes these truffles to the next level. The best part? You can customize them with your favorite coatings—cocoa powder, toasted nuts, shredded coconut, or even espresso powder for an extra caffeine kick.

Whether you’re gifting them or keeping them all to yourself (I won’t judge!), these truffles will exceed your expectations.

What You’ll Need to Make These Chocolate Truffles

• High-Quality Dark Chocolate: I think a chocolate with 72% cacao is a nice balance of intense chocolate flavor without being too bitter.
• Silken Tofu: The creamy heart and soul of these chocolate treats.
• Kahlúa: A coffee-infused liqueur that complements the chocolate but doesn’t add an overwhelming coffee flavor. You can sub strongly brewed espresso for an alcohol-free version.
• Pure Maple Syrup: Just a touch for sweetness.
• Truffle Coatings: Cocoa powder, finely chopped toasted nuts, powdered sugar, sprinkles… so many options! I rolled these in coconut — so good!

Give them a try, and let me know—what’s your favorite truffle coating?

Chocolate Truffles with Kahlúa

Courses: Dessert

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Difficulty: Beginner Servings: 20 Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 150 grams silken tofu (preferably organic)

• 3 tablespoons Kahlúa

• 1 teaspoon pure maple syrup (more to taste)

• ¹⁄₄ teaspoon coarse kosher salt

• 190 grams high-quality dark chocolate, broken into small pieces
• truffle coatings (cocoa powder, finely chopped nuts, coconut, powdered sugar, ... )

Instructions

1. Put the truffle coating into a small dish and set aside.

2. Blend the tofu with the Kahlúa, maple syrup and salt until creamy and smooth.

3. Melt the chocolate in a bowl set over a pot of boiling water, gently stirring to ensure even melting.  Scrape down the sides of the bowl with a rubber spatula.  

4. Remove the bowl of melted chocolate from the heat.  Add the tofu to the bowl of chocolate and stir until well mixed.

5. Transfer the chocolate tofu to a sealable, non-plastic container.  Refrigerate for 3 hours, or until the chocolate tofu has set.

6. Scrape a small portion of the chocolate tofu with a spoon, then roll into bite-sized balls with your hands.  Rolling out the balls is a bit messy, but it helps to run your hands under cold water frequently as you go along to prevent sticking.   

7. Roll the balls in the truffle coating.  Repeat until all of the chocolate tofu has been rolled.

8. Store in the fridge in an air tight container for up to 5 days, or in the freezer for up to 3 months.

Nutrition Facts

Servings: 20 ServingCalories:64kcalTotal Fat:3.8gSodium:28.4mgTotal Carbohydrate:6.2gDietary Fiber: 1.5gSugars: 4.13gProtein:1.7g

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