Kahlua Balls

4.50 from 6 votes

Boozy Kahlua Balls Balls are quick and easy small-sized treats. The best bite of cheesecake that you don't have to cook.

Prep Time20

Chill Time1 15

Total Time1 35

Course: Dessert

Cuisine: American

Servings: (approximately 1½ inch-sized balls)

Calories: 218kcal

Author: Jennifer Fishkind

Ingredients

10 ounces package of shortbread cookies Lorna Doone brand
¾ cup powdered sugar
8 ounce block of cream cheese softened to room temperature
¼ cup Kahlua coffee-flavored liqueur
¼ teaspoon finely ground instant espresso powder optional - see tips
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.
10 ounces package of shortbread cookies, ¾ cup powdered sugar
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.
8 ounce block of cream cheese, ¼ cup Kahlua coffee-flavored liqueur, ¼ teaspoon finely ground instant espresso powder
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.
16 ounces milk chocolate almond bark
Place a Kahlua 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 Kahlua 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.
4 ounces white chocolate almond bark
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

Storage:

To Store: Kahlua cheesecake balls can be stored in the refrigerator in an airtight container for up to 1 week.
To Freeze: You can freeze these balls in an airtight container for up to 1 month, but you will need to allow them to thaw in the refrigerator to help avoid the outer coating from cracking.

Tips:

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.
Any brand of shortbread cookies will work for this recipe. This recipe was not tested with a creme-filled cookie.

If you are using instant espresso powder in your Kahlua ball mixture, you will want to make sure that it is very finely ground. If not, then 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.
You can use chocolate melting discs in place of the almond bark. I like to use the Ghirardelli brand melting discs for their flavor and ease of use. You will follow the instructions on the package for the brand of almond bark, or melting discs, you are using. These Kahlua balls should be stored in a loosely covered container, in the refrigerator, until ready to serve.

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.

You can swap out the white chocolate drizzle for a dark chocolate drizzle for a richer flavor for your Kahlua balls. 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.
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.
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