Kahlua Balls

Kahlua balls are delightful coffee-infused dessert bites wrapped in a creamy filling and coated in decadent chocolate, offering a deliciously indulgent treat for any occasion.

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Indulge in the decadent, coffee-infused delight of our Kahlua balls. These bite-sized treats combine the flavors of Kahlua, cream cheese, and chocolate for an irresistible dessert, making them perfect to satisfy any sweet craving.

Kahlua Balls Ingredients

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Buttery shortbread cookies offer a crumbly texture and mild sweetness. At the same time, cream cheese adds velvety creaminess and a hint of tang, and Kahlua coffee liqueur infuses it with coffee and rum notes. 

Milk chocolate almond bark provides a crunchy chocolate shell, while white chocolate almond bark drizzles sweet creaminess and enhances the visual appeal. 

Substitutions and Additions

SHORTBREAD COOKIES: While Lorna Doone is a great choice, feel free to experiment with different brands or even homemade shortbread for a unique twist.

INSTANT ESPRESSO POWDER: If you don’t have it, you can dissolve instant coffee granules in the Kahlua or omit it for a less intense coffee flavor.

MILK CHOCOLATE ALMOND BARK: If you prefer dark chocolate or have chocolate melting discs on hand, they can be used as delicious alternatives.

WHITE CHOCOLATE DRIZZLE: Swap it with dark chocolate for a richer taste, or try colorful sprinkles for a fun, festive look.

How To Make This Kahlua Balls Recipe

Let’s get started making these bite-sized Kahlua ball treats.

STEP ONE: Line two baking sheets with parchment paper or a silicone mat and set aside.

STEP TWO: In the container of a food processor, add the shortbread cookies and powdered sugar. Pulse for 30 seconds to 1 minute or until you have fine crumbs.

STEP THREE: Add the softened cream cheese, Kahlua coffee-flavored liqueur, and instant espresso powder to the food processor and pulse for an additional 20-30 seconds or until the mixture is smooth and all the cream cheese has been fully incorporated.

STEP FOUR: Scoop out a level scoop of the Kahlua ball mixture using a 1½-tablespoon cookie scoop and place it onto one of the prepared baking sheets. 

Repeat until all the cream cheese mixture has been scooped.

STEP FIVE: Place the baking tray into the refrigerator for a minimum of one hour to allow the Kahlua balls to firm up enough to be rolled and dipped into chocolate.

STEP SIX: Once the Kahlua balls have firmed up, roll each ball in the palm of your hand to make smooth balls for dipping. 

You can place your tray of smooth Kahlua balls back into the refrigerator to stay cold while you melt your chocolate.

STEP SEVEN: In a microwave-safe bowl, add the milk chocolate almond bark and microwave on high for 1 minute, stir, then melt in 30-second intervals until the chocolate is fully melted. 

Be sure to stir the chocolate between each time in the microwave. Do not overheat your chocolate. Stir until smooth. Allow the melted chocolate to cool slightly before dipping your Kahlua balls into it.

STEP EIGHT: Place a Kahula ball onto a fork and dip the ball into the melted chocolate. Once the ball is fully coated with chocolate, lift the fork out of the chocolate and tap it onto the edge of the bowl to allow any excess melted chocolate to drip off the bottom of the chocolate-coated Kahula ball.

STEP NINE: Using a toothpick or separate fork, gently slide the coated Kahlua ball off the fork and onto the second parchment-lined baking tray. Repeat until all the balls are coated in the milk chocolate.

STEP TEN: To make the white chocolate drizzle, add the white chocolate almond bark to a microwave-safe bowl and microwave on high for 1 minute. 

Stir, then heat again in 30-second intervals until fully melted. Stir until smooth.

STEP ELEVEN: Transfer the melted white chocolate to a piping bag with a small piece of the tip cut off, then add a decorative drizzle of the white chocolate to the tops of each of the chocolate-coated Kahlua balls. 

You can use a spoon or fork to add the decorative drizzle instead of the piping bag if desired. 

STEP TWELVE: Place the tray of chocolate-coated Kahlua balls back into the refrigerator for 15 minutes to allow the chocolate coating to firm up before serving.

How To Serve

There are plenty of ways to enjoy these decadent little treats.

Serve these Kahlua balls as an elegant dessert for a dinner party, garnished with a sprinkle of powdered sugar.

Pair them with a cup of freshly brewed coffee, tea, or vanilla latte for a delightful afternoon snack.

Include them in your holiday cookie platter for a surprising and memorable treat, along with our chocolate orange truffles and Nutella truffles.

These make a great gift for friends and family over the holidays. Add them to a cookie tin with our gingerbread truffles, and mint Oreo truffles.

For even more boozy treats, check out our Fireball whisky balls and Baileys cheesecake balls.

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Storage

We’ve got a few handy tips for storing any leftovers of these Kahlua balls to enjoy later.

MAKE AHEAD: You can prepare the Kahlua ball mixture in advance, storing it in the fridge for up to 24 hours before shaping and dipping.

IN THE FRIDGE: Once made, keep your Kahlua balls in a loosely covered container in the refrigerator. They’ll stay fresh for up to a week.

IN THE FREEZER: If you want to extend their lifespan, freeze the Kahlua Balls in an airtight container for up to three months. To enjoy, let them thaw in the fridge for a few hours.

Why We Love This Recipe

IRRESISTIBLE FLAVOR: The combination of Kahlua, cream cheese, and chocolate creates a flavor symphony that’s impossible to resist.

EASY TO MAKE: With simple steps and no baking involved, these Kahlua balls are accessible to all levels of bakers.

PRESENTATION: Their elegant appearance and decorative drizzle make them an eye-catching addition to any dessert spread.

Our Kahlua balls recipe is a true delight for your taste buds. These little wonders offer a blend of coffee, creaminess, and chocolate, making them suitable for various occasions. Whether you’re hosting a party or simply craving a sweet treat, these Kahlua balls are a winning choice. 

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Kahlua Balls

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Kahlua balls are delightful coffee-infused dessert bites wrapped in a creamy filling and coated in decadent chocolate, offering a deliciously indulgent treat for any occasion.

Prep Time 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 25

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Ingredients

  

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• 10 ounces shortbread cookies, Lorna Doone brand
• ¾ cup powdered sugar
• 8 ounces cream cheese, softened to room temperature
• ¼ cup Kahlua coffee-flavored liqueur
• ¼ teaspoon finely ground instant espresso powder, optional
• 16 ounces milk chocolate almond bark, broken into smaller chunks
• 4 ounces white chocolate almond bark, broken into smaller chunks

Instructions

 

• Line 2 baking sheets with parchment paper or silicone mat, and set aside.
• In the container of a food processor, add the shortbread cookies and powdered sugar. Pulse for 30 seconds to 1 minute or until you have fine crumbs.
• Add the softened cream cheese, Kahlua coffee-flavored liqueur, and instant espresso powder to the food processor and pulse for an additional 20-30 seconds or until the mixture is smooth and all the cream cheese has been fully incorporated.
• Using a 1½-inch (1½ tablespoon) cookie scoop, scoop out a level scoop of the Kahlua ball mixture and place it onto one of the prepared baking sheets. Repeat until all the cream cheese mixture has been scooped.
• Place the baking tray into the refrigerator for a minimum of 1 hour to allow the Kahlua balls to firm up enough to be rolled and dipped into chocolate.
• Once the Kahlua balls have firmed up, roll each ball in the palm of your hand to make smooth balls for dipping. You can place your tray of smooth Kahlua balls back into the refrigerator to stay cold while you melt your chocolate.
• In a microwave-safe bowl, add the milk chocolate almond bark and microwave on high for 1 minute, stir, then melt in 30-second intervals until the chocolate is fully melted. Be sure to stir the chocolate between each time in the microwave. Do not overheat your chocolate. Stir until smooth. Allow the melted chocolate to cool slightly before dipping your Kahlua balls into it.
• Place a Kahula ball onto a fork and dip the ball into the melted chocolate. Once the ball is fully coated with chocolate, lift the fork out of the chocolate and tap it onto the edge of the bowl to allow any excess melted chocolate to drip off the bottom of the chocolate-coated Kahula ball.
• Using a toothpick, or separate fork, gently slide the coated Kahlua ball off the fork and onto the second parchment-lined baking tray. Repeat until all the balls are coated in the milk chocolate.
• To make the white chocolate drizzle, add the white chocolate almond bark to a microwave-safe bowl and microwave on high for 1 minute, stir, then heat again in 30-second intervals until fully melted. Stir until smooth.
• Transfer the melted white chocolate to a piping bag with a small piece of the tip cut off, then add a decorative drizzle of the white chocolate to the tops of each of the chocolate-coated Kahlua balls. You can use a spoon, or fork, to add the decorative drizzle instead of the piping bag if desired.
• Place the tray of chocolate-coated Kahlua balls back into the refrigerator for 15 minutes to allow the chocolate coating to firm up before serving.

Notes

• If you use instant espresso powder, ensure it is very finely ground. If not, you can add it to your Kahlua and stir it until it dissolves, then you can add it to your Kahlua to the cream cheese mixture. Do not add any additional liquid espresso to your cream cheese mixture, as this will alter the final texture of the Kahlua balls.
• A 1½-inch (1½ tablespoon) cookie scoop was used for this recipe. If your cookie scoop is slightly smaller or larger, then you will need to note that your total number of Kahlua balls will vary slightly.
• The microwave used for this recipe is 1000 watts. If your microwave is different, then your heating times may vary. Follow the instructions for your brand of microwave.
• Do not overheat your chocolate, or you have the risk of it burning or seizing up. If this happens, you will need to start over with new milk chocolate almond bark or melting discs.
• Before your milk chocolate candy coating hardens completely, you can take a toothpick and run it around the bottom edge of your dipped Kahlua balls for a cleaner bottom edge once the chocolate hardens completely.

Nutrition

Calories: 242kcal | Carbohydrates: 28g | Protein: 1g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 75mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 132IU | Calcium: 10mg | Iron: 0.4mg

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