Espresso Kahlua Balls

Submitted by Chicagoland Chef du Jour

"These are a few of my favorite thing! Posted for safe keeping. Maybe I'll make them for next year cookie trays! From: Chef Louise Mellor & Evite site Cook time = rolling into balls time."

 

• Ready In: 1hr
• Ingredients: 10
• Yields: 45 pieces
• Serves: 45

ingredients

• 1 cup semi-sweet chocolate chips (about 6 ounces)
• 1⁄2 cup sugar
• 1 tablespoon instant espresso powder or 1 tablespoon instant coffee crystals
• 3 tablespoons light corn syrup
• 1⁄2 cup Kahlua
• 1 tablespoon unsalted butter
• 2 1⁄2 cups chocolate or 2 1/2 cups vanilla wafer cookies, finely crushed
• 1 cup toasted walnuts, finely chopped, use any nut you like
• 1⁄2 teaspoon sea salt
• 1⁄2 - 1 cup powdered sugar, amount is an estimate add more as needed for coating

directions

1. Place a bowl over a pot of simmering water and melt the chocolate chips, sugar, espresso powder, and corn syrup together. Stir until smooth and then remove from heat.
2. Whisk in Kahlua, butter, and sea salt into the chocolate mixture.
3. Using your food processor, crush cookies. In a separate bowl, combine the crushed wafer cookies and chopped walnuts, if adding nuts.
4. Stir the melted chocolate mixture into the cookie crumbs and walnuts until well combined.
5. Use a tablespoon to form each Kahlua ball. Roll the ball gently in the palm of your hands and then roll in powdered sugar to coat.
6. Refrigerate for about an hour to set.
7. Storage: Store the Kahlua balls in a Ziploc bag or airtight container.