EASY KAHLUA TRUFFLES: National Kahlua Day!

Today is National Kahlua Day. What a great day to celebrate! Kahlua is a coffee-flavored liqueur that goes very well in so many chocolate desserts from brownies to cheesecake to truffles--even in yesterday's post for Gluten-free No-bake Pistachio Chocolate Truffle Cake. So have a glass of Kahlua to celebrate today -- or if you have some time, make these very easy Kahlua Truffles, adapted from Ina Gartner.

EASY KAHLUA TRUFFLES

Ingredients
8 oz dark chocolate (the better the chocolate, the better these will taste!)
3 Tbsp Kahlua
2 Tbsp unsalted butter
1/2 cup cocoa powder

Directions
Melt chocolate and butter in top of double boiler.
Mix Kahlua into chocolate and butter and beat until smooth.
Put chocolate in a refrigerator until semi-soft  (but not rock hard).
Put 1/2 cup cocoa powder on flat plate.
With melon baller, form small balls of chocolate (or roll by hand) and drop onto plate of cocoa powder. Roll around so completely covered.
Put on parchment lined plate or cookie sheet.
Repeat with all chocolate.
When truffles are set and hardened, shake off excess cocoa powder and store in sealed container -- or EAT!!

Want to make truffles with a bit more coffee in them? Try these REAL COFFEE TRUFFLES that I posted on National Coffee Day! 

EASY CHOCOLATE KAHLUA CHEESECAKE: National Kahlua Day

Today is Kahlua Day! Who doesn't like a shot of Kahlua in their coffee or hot chocolate? Kahlua is a coffee liqueur that was first produced in Veracruz in 1926 when a distiller added coffee beans to his rum. In 1964, Kahlua started exporting its product to the United States. Today, Kahlua is one of the most popular liqueurs in the world and for good reason.

Drink of the Week has a great description of Kahlua that taps into all the senses (better than I could do): Kahlua: Visually: clear with a medium plus, dark brown color. On the nose: medium intensity of coffee, cocoa, brown sugar, cinnamon, allspice, cloves and a hint of vanilla. On the palate: medium intensity of coffee (most dominant flavor), cocoa, brown sugar, cinnamon, allspice and vanilla. Body is very viscous but has a nice texture on the palate. The Kahlua keeps the sugar and sweetness in check with a subtle hint of cinnamon.

On DyingforChocolate.com, I've posted recipes for Killer Kahlua Brownies from Mary Kennedy that will knock your socks off. Other Kahlua recipes posted: Chocolate Kahlua Date Nut Bread, Kahlua Peppermint Mocha Hot Chocolate, and Auntie Helen's Chocolate Kahlua Cake. I think she just added a bottle, so it wouldn't all burn off. Try one of those recipes today, or if you like cheesecake, try this easy recipe for Chocolate Kahlua Cheesecake!

EASY CHOCOLATE KAHLUA CHEESECAKE

Crust Ingredients
1 1⁄3 cups chocolate wafer crumbs 
1/4 cup unsalted butter, softened
1 Tablespoon sugar

Alternate Oreo Crust -- yum! just crush the oreos (or pulse in your Cuisinart), add a little unsalted butter, and press into the springform pan

Cheesecake Ingredients
1 1/2 cups dark chocolate, chopped (65-75% cacao)
1/4 cup Kahlua
2 Tablespoons unsalted butter
2 eggs, beaten
1⁄3 cup sugar
1/4 teaspoon salt
1 cup sour cream
16 ounces cream cheese, softened and cut into pieces

Directions
Prepare chocolate crumb crust by mixing together the crumbs, butter & sugar and press firmly into a nine-inch springform pan.
Preheat oven to 350F degrees.
In small saucepan over another saucepan with simmering water, melt chocolate with Kahlua and butter. Stir until smooth. Set aside. Let cool a bit.
In a bowl, combine eggs, sugar, and salt. Add sour cream and blend well.
Add cream cheese to egg mixture. Beat until smooth.
Gradually blend in chocolate mixture.
Fold mixture into prepared crust and bake for 35 minutes or until filling is barely set in center.
Turn off heat and let stand in oven for 15 minutes with door open.
Take out of oven and let stand at room temperature for one hour.
Refrigerate several hours or overnight.

EASY CHOCOLATE KAHLUA CHEESECAKE: National Kahlua Day

Today is Kahlua Day! Now who doesn't like a shot of Kahlua in their coffee or hot chocolate? Kahlua is a coffee liqueur that was first produced in Veracruz in 1926 when a distiller added coffee beans to his rum. In 1964, Kahlua started exporting its product to the United States. Today, Kahlua is one of the most popular liqueurs in the world and for good reason.

Drink of the Week has a great description of Kahlua that taps into all the senses (better than I could do): Kahlua: Visually: clear with a medium plus, dark brown color. On the nose: medium intensity of coffee, cocoa, brown sugar, cinnamon, allspice, cloves and a hint of vanilla. On the palate: medium intensity of coffee (most dominant flavor), cocoa, brown sugar, cinnamon, allspice and vanilla. Body is very viscous but has a nice texture on the palate. The Kahlua keeps the sugar and sweetness in check with a subtle hint of cinnamon.

On DyingforChocolate.com, I've posted recipes for Killer Kahlua Brownies from Mary Kennedy that will knock your socks off. Other Kahlua recipes posted: Chocolate Kahlua Date Nut Bread, Kahlua Peppermint Mocha Hot Chocolate, and Auntie Helen's Chocolate Kahlua Cake. I think she just added a bottle, so it wouldn't all burn off. Try one of those recipes today, or if you like cheesecake, try this easy recipe for Chocolate Kahlua Cheesecake!

EASY CHOCOLATE KAHLUA CHEESECAKE

Crust Ingredients
1 1⁄3 cups chocolate wafer crumbs 
1/4 cup unsalted butter, softened
1 Tablespoon sugar

Alternate Oreo Crust -- yum! just crush the oreos (or pulse in your Cuisinart), add a little unsalted butter, and press into the springform pan

Cheesecake Ingredients
1 1/2 cups dark chocolate, chopped (65-75% cacao)
1/4 cup Kahlua
2 Tablespoons unsalted butter
2 eggs, beaten
1⁄3 cup sugar
1/4 teaspoon salt
1 cup sour cream
16 ounces cream cheese, softened and cut into pieces

Directions
Prepare chocolate crumb crust by mixing together the crumbs, butter & sugar and press firmly into a nine-inch springform pan.
Preheat oven to 350F degrees.
In small saucepan over another saucepan with simmering water, melt chocolate with Kahlua and butter. Stir until smooth. Set aside. Let cool a bit.
In a bowl, combine eggs, sugar, and salt. Add sour cream and blend well.
Add cream cheese to egg mixture. Beat until smooth.
Gradually blend in chocolate mixture.
Fold mixture into prepared crust and bake for 35 minutes or until filling is barely set in center.
Turn off heat and let stand in oven for 15 minutes with door open.
Take out of oven and let stand at room temperature for one hour.
Refrigerate several hours or overnight.

HOMEMADE KAHLUA & KAHLUA BLACK RUSSIAN BUNDT CAKE: National Kahlua Day

Today is National Kahlua Day. Kahlua is such a versatile liqueur. It is a Mexican coffee-flavored rum-based liqueur that's dense and sweet, with the taste of coffee. Kahlúa also contains sugar, corn syrup, and vanilla bean, so you see why it's often matched with chocolate in drinks, cakes, pies, and candy. 

To celebrate today's Kahlua holiday, scroll down for a recipe for Black Russian Bundt Cake. A Black Russian is a classic cocktail made with 1 part Kahlua, 2 parts Vodka. Fill glass with ice. Add alcohol and mix!  

Want to make your own Kahlua? Here's a recipe. The Kahlua won't be ready for a month, but it will be great!

Homemade Kahlua

Ingredients
4 cups water
4 cups sugar
2 ounces instant coffee
1 vanilla bean
Fifth of vodka or bourbon

Directions
Bring 4 cups water to boil. Add 4 cups sugar and cook until dissolved. Add instant coffee. Simmer slowly - do not boil!
Add vanilla bean and 1/5 vodka or bourbon.
Bottle and cap. Leave for a month or more!
 
Kahlua Black Russian Bundt Cake 

Ingredients
1 box yellow cake mix (without pudding)
1/2 cup sugar
1 pkg (6 ounces) chocolate instant pudding
1 cup oil
4 eggs
1/4 cup Vodka
1/4 cup Kahlua
3/4 cup water

Directions
Combine all ingredients and beat on low for one minute and then on medium for 4 minutes.
Pour into greased and floured 10-inch bundt pan.
Bake at 350 degrees for 55 to 60 minutes.
Let cool in pan for 10 minutes.
Invert onto plate and pour on glaze.

Glaze 
1/4 cup Kahlua
1/2 cup powdered sugar

Combine and have ready when cake comes from oven.
Poke holes in cake and pour glaze over cake. 

Dust with sifted powdered sugar.

KAHLUA MEXICAN CHOCOLATE CAKE: National Kahlua Day!

Today is National Kahlua Day! I love Kahlua. It's such a versatile liqueur. Kahlúa is dense and sweet, with the taste of coffee, from which it is made. Kahlúa also contains sugar, corn syrup and vanilla bean, so you see why it's often matched with chocolate in drinks, cakes, pies and candy.

I have a great Kahlua promotional cookbook/pamphlet: The Best of Kahlua: A Guide to Food and Entertaining. (1970). There are some really great recipes in this book, but for National Kahlua Day, I think this recipe for Mexican Chocolate Kahlua Cake is perfect! Make it today or save the recipe and make if for Cinco de Mayo. You can also add a pinch of cayenne powder to give it a kick!

Black Russian Bundt Cake & Homemade Kahlua

Today is National Kahlua Day. Kahlua is such a versatile liqueur. It is a Mexican coffee-flavored rum-based liqueur that's dense and sweet, with the taste of coffee. Kahlúa also contains sugar, corn syrup, and vanilla bean, so you see why it's often matched with chocolate in drinks, cakes, pies and candy. 

To celebrate today's Kahlua holiday, scroll down for a recipe for Black Russian Bundt Cake. A Black Russian is a classic cocktail made with 1 part Kahlua, 2 parts Vodka. Fill glass with ice. Add alcohol and mix!  

Want to make your own Kahlua? Here's a recipe. The Kahlua won't be ready for a month, but it will be great!

Homemade Kahlua

Ingredients
4 cups water
4 cups sugar
2 ounces instant coffee
1 vanilla bean
Fifth of vodka or bourbon

Directions
Bring 4 cups water to boil. Add 4 cups sugar and cook until dissolved. Add instant coffee. Simmer slowly - do not boil!
Add vanilla bean and 1/5 vodka or bourbon.
Bottle and cap. Leave for a month or more!
 
Black Russian Bundt Cake 

Ingredients
1 box yellow cake mix (without pudding)
1/2 cup sugar
1 pkg (6 ounces) chocolate instant pudding
1 cup oil
4 eggs
1/4 cup Vodka
1/4 cup Kahlua
3/4 cup water

Directions
Combine all ingredients and beat on low for one minute and then on medium for 4 minutes.
Pour into greased and floured 10-inch bundt pan.
Bake at 350 degrees for 55 to 60 minutes.
Let cool in pan for 10 minutes.
Invert onto plate and pour on glaze.

Glaze 
1/4 cup Kahlua
1/2 cup powdered sugar

Combine and have ready when cake comes from oven.
Poke holes in cake and pour glaze over cake. 

Dust with sifted powdered sugar.