Boozy truffles filled with chewy Kahlúa-laced nougat, dipped in dark chocolate for an elegant bite-sized dessert with real coffee liqueur warmth.
If you love the chewy indulgence of nougat and the rich, mocha-like depth of Kahlúa, these Kahlúa Nougat Truffles are about to be your new obsession. We took the foundational flavor of a classic egg white nougat and infused it with layer upon layer of coffee liqueur, carefully balancing texture, alcohol presence, and sweetness. Then we went one step further—rolling that nougat into truffle-sized bites and enrobing each one in dark chocolate. The result is a decadent, grown-up treat that melts in your mouth with a creamy, chewy center and a subtle, lingering heat from the preserved alcohol. Whether you serve them at a holiday gathering, wrap them up as gifts, or save a few in the freezer for late-night cravings, these truffles elevate classic confections with a bold and boozy twist.
Making truffles from nougat might sound unconventional, but that’s the point. The combination of chewy nougat and crisp chocolate shell offers a uniquely satisfying textural contrast. By reducing Kahlúa for concentrated flavor and folding in a splash at the end for full-strength punch, we keep both the signature coffee flavor and an alcoholic warmth that hits just right. The add-ins are customizable—dark chocolate chips, Kahlúa-soaked raisins, espresso beans, or even toasted nuts for added crunch and complexity. We’ll guide you through each step, from making the nougat to dipping the truffles, with tips for getting the most out of your ingredients.
These truffles are more than candy—they’re a statement dessert. If you’ve ever wanted your sweets to come with a cocktail kick, this is your recipe. And best of all, they hold beautifully for gifting or entertaining, making them as practical as they are impressive.
Ingredients
Kahlúa Reduction (Flavor Base)
1/2 cup Kahlúa
1 tsp instant espresso powder (optional)
Nougat Base
2 large egg whites, room temperature
1/4 tsp cream of tartar
2 cups granulated sugar
1/2 cup light corn syrup
1/4 cup honey
1/4 cup water
1/2 tsp salt
1 tsp vanilla extract
Boozy Finish & Add-ins
1/4 cup Kahlúa (added after cooling)
1/2 cup Kahlúa-soaked raisins or toasted almonds (optional)
1/2 cup mini dark chocolate chips or espresso beans (optional)
Chocolate Coating
12 oz dark chocolate, chopped
1 tbsp coconut oil or butter (optional, for smoother coating)
Instructions
Make the Kahlúa Reduction
In a small saucepan, combine 1/2 cup Kahlúa and instant espresso powder. Simmer over medium heat until reduced to about 2 tablespoons. This intensifies the coffee flavor and allows it to blend into the nougat base. Set aside to cool.Prepare the Pan
Line a loaf pan or small baking dish with parchment paper and dust lightly with powdered sugar. This is where the nougat will set before you form the truffles.Whip the Egg Whites
In a stand mixer, whip the egg whites with cream of tartar until soft peaks form. This gives the nougat its signature fluffy texture.Cook the Sugar Syrup
In a heavy-bottomed saucepan, combine the sugar, corn syrup, honey, water, and salt. Stir to combine, then cook over medium-high heat without stirring until the mixture reaches 285°F on a candy thermometer (soft-crack stage).Combine Syrup with Egg Whites
With the mixer running on medium speed, carefully drizzle the hot syrup into the whipped egg whites. Increase speed to high and whip until glossy and thick, about 6-8 minutes.Flavor and Fold
Reduce speed and add the vanilla and cooled Kahlúa reduction. Then gently fold in the 1/4 cup of fresh Kahlúa and any mix-ins. Mix until well incorporated.Set and Chill
Transfer the nougat to the prepared pan and smooth out the top. Let it cool at room temperature for at least 4 hours or overnight.Shape the Truffles
Once firm, cut or scoop the nougat into small pieces and roll into balls (about 1 inch). Chill the balls in the freezer for 15-20 minutes to make dipping easier.Melt and Dip
Melt the dark chocolate with coconut oil or butter in a heatproof bowl over simmering water (or in short bursts in the microwave). Dip each chilled nougat ball into the chocolate, letting excess drip off. Place on a parchment-lined tray.Let Set
Allow truffles to set at room temperature or refrigerate until firm. Optionally drizzle with white chocolate or sprinkle with sea salt.
Pro Tips / Notes
Working Fast: Nougat thickens quickly as it cools. Have your pan ready and move fast once it’s off the mixer.
Alcohol Retention: Fold in the Kahlúa only once the nougat has cooled slightly to preserve its alcohol content.
Flavor Customization: Add orange zest, crushed espresso beans, or cinnamon for a signature twist.
Storage: Truffles will keep in an airtight container in the fridge for up to 10 days or can be frozen for longer storage.
Nutritional Estimates (Per Truffle, Approx. 30 Truffles)
Calories: 140
Fat: 6g
Carbohydrates: 20g
Sugar: 18g
Protein: 1g
Alcohol (retained): ~0.5g per piece (estimate)
These Kahlúa Nougat Truffles strike a perfect balance between indulgence and sophistication. The chewy nougat interior is unexpectedly satisfying, especially paired with the crisp snap of dark chocolate. By folding in fresh Kahlúa after the cooking stage, you get an unmistakable boozy character that holds its own in every bite. Whether you’re looking to impress with homemade holiday treats or just want a personal stash of grown-up sweets, these truffles deliver.
The real beauty of this recipe is its adaptability. Swap the Kahlúa for another liqueur like Baileys or Grand Marnier, play with different coatings, or incorporate nuts, dried fruits, or spices to make it your own. The process is meditative, the results are stunning, and the flavor is something you won’t forget.
Give them a try, and let these truffles change your dessert game. You might never look at nougat the same way again.
