These sophisticated Coffee Kahlua Truffles is a delicious way to celebrate…any occasion!
Hello, my friends. I hope, if you can read this greeting, you are no longer blacklisted by my blog. Oh, did you miss this story? Please ask David, then. In a nutshell, David had been behaving poorly (Specifically, he had rejected to cook with lavender on many occasions), so I decided to punish him. However, since he promised me to try at least one lavender recipe each month (I was going to insist on one recipe each week, but I am not a monster after all!), I decided to forgive him. Welcome back, David!
Just joking, though. The actual story was bizarre. David was the first person to inform me he couldn’t access my blog because his IP had been blacklisted (As per the notification). By last Saturday I had 7 or 8 folks reported the same problem. Funny (Not funny at all, in fact), when I was enjoying my cup of coffee on Saturday, I needed to check the blog, and guess what? I saw the same error message on the screen of my phone! The laptop didn’t have any problems, though.
There were many strange things about that error message, and I even don’t want to start counting them. I’ll just give a couple of examples to show it was BIZARRE. For instance, the IP addresses from those “blacklist” notifications didn’t match anyone’s real IP (It’s very easy to check your IP, you know that). I know nothing about the process of assigning IPs to divices, but I believe
On Saturday and Sunday, I tried many things from reinstalling my security plugins to throwing a little tantrum (Because if you don’t have a clue, you deserve it. I also ate cookies. Stress-eating in action). I also communicated with third parties from my hosting provider to plugin developers, and they all referred to WordPress.
I opened a ticket on the WordPress’ Forum, and I decided to wait for any suggestions – after all, the blog was still running, and that was already a good sign. I checked spam messages and the blacklist – I had been working with it often lately, so I was worried I had accidentally added some of you. I also updated some plugins, and then I saw there was a new version of WordPress available as well, and I decided to give it a go (I felt that installing a backup could be another option if nothing works with this IP problem)
I don’t know why, but while the WordPress installing was happening, I felt I needed to check the blog from the phone again. Intuition? I was happy to see a new message saying the blog was currently under maintenance – WHOOPEE! I couldn’t wait until the process was completed (Some extra cookies required), and finally, I could access the blog from the phone. Some folks confirmed that everything was all right.
Well, someone from WordPress forum replied they didn’t believe this could might have been caused by the old WordPress Version, but I am not
These Coffee Kahlua Truffles is the last recipe from 2018. I made them (along with Irish Cream Truffles) for the New Year’s celebration, and they didn’t let us down. They’re rich, decadent, boozy, and elegant. The coffee flavour isn’t too strong, but you can always accentuate it by adding some espresso powder or instant coffee. That’s a perfect addition to a coffee or even wine.
And they’re the perfect way to celebrate you not being in the blacklist (yet) 😊
Cheers for now.
- 1/3 cup whipping cream (35%)
- 3-4 tbsp. Kahlua
- 400 gr. 70-80% dark chocolate, roughly chopped (See notes)
- 5 tbsp. soften (room temperature) butter
- 1/4 – 1/2 tsp. instant coffee powder
- About 1/2 cup unsweetened dark cocoa for dusting
- Bring the whipping cream with Kahlua and coffee powder to a boil.
- Place the chopped chocolate and butter in a medium bowl.
- Pour the boiling cream mixture over the chopped chocolate. Let stand about 60 seconds then combine with a spatula.
- Try and add more coffee powder, if desired.
- Cover and chill overnight. If the mixture is a bit too soft, you can incorporate some cocoa and mix.
- Take some chocolate ganache (It’s easy to do with a small scoop like a melon spoon), then using your hands (Try dusting them with some cocoa) shape the balls. Dust with the cocoa powder.
- Keep refrigerated and covered for up to a week.
You can use the combination of sweet and dark chocolate, I recommend taking 100-150 gr of milk chocolate not more.