Kahlúa Truffle Triangles

Kahlúa Truffle Triangles requires approximately 1 hour from start to finish. This recipe serves 72 and costs 20 cents per serving. One serving contains 81 calories, 1g of protein, and 5g of fat. A few people really liked this hor d'oeuvre. 26 people have made this recipe and would make it again. This recipe from Leites Culinaria requires bittersweet chocolate, vanillan extract, eggs, and salt. With a spoonacular score of 5%, this dish is very bad (but still fixable). Try Double Chocolate Truffle Triangles, kahlúa brownies with kahlúa mocha buttercream frosting and salted caramel white chocolate kahlúa mocha latte, and Kahlua Cheesecake with Chocolate Kahlua Sauce (Low Carb and Gluten-Free) for similar recipes.

Servings: 72

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 pound semisweet or bittersweet chocolate, broken into squares or very coarsely chopped

3 ounces (3/4 cup) confectioners' sugar

4 large eggs

2/3 cup granulated sugar

2 tablespoons Kahlúa

1/4 teaspoon salt

6 3/4 ounces (1 1/2 cups) unbleached all-purpose flour

6 ounces (3/4 cup) cold, unsalted butter, cut into 10 pieces, more for the pan

1/2 teaspoon pure vanilla extract

Equipment:

baking pan

aluminum foil

oven

food processor

frying pan

wire rack

microwave

bowl

pot

whisk

hand mixer

mixing bowl

stand mixer

toothpicks

cutting board

knife

Cooking instruction summary:

Make the crust1. Position an oven rack in the center of the oven and heat the oven to 350°F (175°C). Line the bottom and sides of a 9-by-13-inch baking pan with foil, allowing foil to overhang the long sides of the pan to act as handles for removing the cookie later. Lightly butter the foil.2. In a food processor, combine the flour, confectioners’ sugar, and salt. Process the ingredients briefly to combine, about 15 seconds. Scatter the cold butter pieces and the vanilla over the flour mixture and process, using short pulses, until the dough begins to form small clumps, 1 to 1 1/2 minutes.3. Turn the dough into the prepared pan. Using lightly floured fingertips, press the dough into the pan in a smooth, even layer. Bake until pale golden, especially around the edges, 22 to 25 minutes. Do not overbake or the crust will be hard and crispy. Transfer the pan to a cooling rack and lower the oven temperature to 325°F (160°C).Make the kahlúa truffle filling and bake the cookies4. In a medium bowl, melt the chocolate, milk, and butter together over a pot of barely simmering water or in the microwave. Whisk until smooth and set aside to cool slightly.5. In a stand mixer fitted with a paddle attachment or in a large mixing bowl using a hand-held electric mixer, beat the eggs, sugar, and Kahlúa on medium-high speed until foamy and lighter in color, 2 minutes. Reduce the speed to low and gradually add the chocolate mixture. Stop the mixer and scrape down the bowl and beater. Beat on medium speed until well blended, about 30 seconds.6. Pour the chocolate batter over the baked crust and spread evenly. Bake until the sides are slightly puffed and a toothpick inserted near the center comes out wet and gooey but not liquid, 30 to 35 minutes. Transfer the pan to a rack. As it cools, the center may sink a bit, leaving the edges slightly (about 1/2 inch) elevated. While the truffle filling is still warm, use your fingertips to gently press the edges down to the level of the center, if necessary.7. When completely cool, cover with plastic and refrigerate until very cold, at least 12 hours or up to 2 days. Using the foil as handles, lift the rectangle from the pan and set it on a cutting board. Tipping the rectangle, carefully peel away the foil.8. Using a hot knife, cut the truffle rectangle lengthwise into 1 1/2-inch strips, wiping the blade clean before each cut. Cut each strip on alternating diagonals to make small triangles. Let the truffle cookies sit at room temperature for about 5 minutes before serving. The baked truffle cookies can be refrigerated, wrapped in plastic, for up to two days.

 

Step by step:


1. Make the crust

2. Position an oven rack in the center of the oven and heat the oven to 350°F (175°C). Line the bottom and sides of a 9-by-13-inch baking pan with foil, allowing foil to overhang the long sides of the pan to act as handles for removing the cookie later. Lightly butter the foil.

3. In a food processor, combine the flour, confectioners’ sugar, and salt. Process the ingredients briefly to combine, about 15 seconds. Scatter the cold butter pieces and the vanilla over the flour mixture and process, using short pulses, until the dough begins to form small clumps, 1 to 1 1/2 minutes.

4. Turn the dough into the prepared pan. Using lightly floured fingertips, press the dough into the pan in a smooth, even layer.

5. Bake until pale golden, especially around the edges, 22 to 25 minutes. Do not overbake or the crust will be hard and crispy.

6. Transfer the pan to a cooling rack and lower the oven temperature to 325°F (160°C).Make the kahlúa truffle filling and bake the cookies

7. In a medium bowl, melt the chocolate, milk, and butter together over a pot of barely simmering water or in the microwave.

8. Whisk until smooth and set aside to cool slightly.

9. In a stand mixer fitted with a paddle attachment or in a large mixing bowl using a hand-held electric mixer, beat the eggs, sugar, and Kahlúa on medium-high speed until foamy and lighter in color, 2 minutes. Reduce the speed to low and gradually add the chocolate mixture. Stop the mixer and scrape down the bowl and beater. Beat on medium speed until well blended, about 30 seconds.

10. Pour the chocolate batter over the baked crust and spread evenly.

11. Bake until the sides are slightly puffed and a toothpick inserted near the center comes out wet and gooey but not liquid, 30 to 35 minutes.

12. Transfer the pan to a rack. As it cools, the center may sink a bit, leaving the edges slightly (about 1/2 inch) elevated. While the truffle filling is still warm, use your fingertips to gently press the edges down to the level of the center, if necessary.

13. When completely cool, cover with plastic and refrigerate until very cold, at least 12 hours or up to 2 days. Using the foil as handles, lift the rectangle from the pan and set it on a cutting board. Tipping the rectangle, carefully peel away the foil.

14. Using a hot knife, cut the truffle rectangle lengthwise into 1 1/2-inch strips, wiping the blade clean before each cut.

15. Cut each strip on alternating diagonals to make small triangles.

16. Let the truffle cookies sit at room temperature for about 5 minutes before serving. The baked truffle cookies can be refrigerated, wrapped in plastic, for up to two days.


Nutrition Information:

Quickview
80k Calories
1g Protein
4g Total Fat
8g Carbs
0% Health Score
Limit These
Calories
80k
4%

Fat
4g
7%

  Saturated Fat
2g
17%

Carbohydrates
8g
3%

  Sugar
5g
6%

Cholesterol
15mg
5%

Sodium
13mg
1%

Caffeine
5mg
2%

Get Enough Of These
Protein
1g
2%

Manganese
0.11mg
5%

Copper
0.09mg
4%

Selenium
2µg
4%

Magnesium
12mg
3%

Iron
0.47mg
3%

Phosphorus
24mg
3%

Fiber
0.57g
2%

Vitamin A
77IU
2%

Zinc
0.23mg
2%

Potassium
42mg
1%

Vitamin B2
0.02mg
1%

covered percent of daily need
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Food Joke

WASHINGTON, DCCalifornia decriminalized the sale of Caesar salad this week -- and it`s not a moment too soon, the Libertarian Party said today."When you outlaw Caesar salad, only outlaws will eat Caesar salad," noted the party`s Director of Communications, Bill Winter. "That`s why, on the issue of Caesar salad, we Libertarians have always been pro-legalization."Selling Caesar salad became a crime last year when California legislators passed a new health law banning the sale of food that used raw eggs as an ingredient. Unexpectedly, the law included Caesar salad, which uses uncooked eggs in its unique dressing.Restaurant owners and fans of the popular salad were outraged. The outcry convinced state legislators to file a new bill to cancel the criminal status of Caesar salad -- and, presumably, end what might have become a flourishing black market in contraband romaine lettuce, raw eggs, and Parmesan cheese.The bill, signed into law by Governor Pete Wilson on Monday, has Libertarians cheering -- but a little surprised."We have to compliment California legislators for their rare display of good sense," acknowledged Winter. "Although we`re a bit surprised that they were courageous enough to toss the Caesar salad law entirely."Libertarians had expected politicians to take a more timid, gradual approach, said Winter, perhaps...* Implementing a five-day waiting period for Caesar salad, so the government could do a medical background check for raw-eggallergies.* Legalizing only "medical Caesar salad" -- whereby people with a vitamin deficiency could get a doctor`s permission to buy a small amount of Caesar salad for their own personal use.* Launching an anti-Caesar salad TV advertising blitz, perhaps with a commercial showing a frying pan, and then showing a frying pan with a raw egg in it. The voice-over could be: "This is your brain. This is your brain on Caesar salad."* Allowing only adults, 21 and over, the right to buy Caesar salad, on the grounds that it may be an adolescent`s gateway-salad to stronger stuff, like macaroni salad or three-bean salad.But Libertarians say they are delighted with the bold, unexpected victory over the "Just Say No to Caesar Salad" lobby -- and argue that it`s a win for libertarianism and the American way of life."We support the Constitutional right of every American to keep and bear a Caesar salad -- or, rather, to eat and buy a Caesar salad," said Winter. "All joking aside, it`s a setback for those political eggheads who think they have the right to micromanage every aspect of our lives -- down to the type of salad we buy in a restaurant. Hopefully, politicians will learn ... TO JUST LETTUCE ALONE."

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