Kahlua Balls

Why You’ll Love Kahlua Balls Recipe

• No baking required — perfect when you want dessert without turning on the oven.

• Only a few ingredients — simple but indulgent.

• Rich, creamy interior meets crisp chocolate exterior — texture contrast is excellent.

• Boozy and flavorful — the Kahlua gives it a sophisticated twist.

• Great for parties — bite‑sized, easy to serve, and fun to decorate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shortbread cookies (plain, such as Lorna Doone)

• Powdered sugar

• Cream cheese, softened

• Kahlua (coffee-flavored liqueur)

• Instant espresso powder (optional, for deeper coffee flavor)

• Milk chocolate almond bark (for coating)

• White chocolate almond bark (for drizzle)

Directions

1. Line two baking sheets with parchment or silicone mats.

2. In a food processor, pulse the shortbread cookies and powdered sugar until fine crumbs form.

3. Add the cream cheese, Kahlua, and optional espresso powder. Blend until the mixture is smooth and evenly combined.

4. Scoop the dough using a 1½‑inch cookie scoop and roll into balls. Place them on a prepared tray.

5. Chill the tray in the refrigerator for at least 1 hour to firm up.

6. Once firm, roll each ball between your palms to smooth them. Keep them chilled while you prepare the coating.

7. Melt the milk chocolate almond bark in the microwave, stirring at intervals until smooth.

8. Dip each ball into the melted chocolate, tap off the excess, and place on the second tray.

9. Melt the white chocolate almond bark and drizzle it decoratively over the coated balls.

10. Refrigerate for about 15 minutes, or until the chocolate coating is fully set.

Servings and timing

• Yield: 25 balls

• Prep time: 20 minutes

• Chill time: 1 hour 15 minutes

• Total time: 1 hour 35 minutes

Variations

• Swap shortbread cookies with graham crackers or digestives for a different base flavor.

• Use dark or semi-sweet chocolate for a deeper, more intense coating.

• Skip the drizzle, or use colored candy melts for themed treats.

• Increase the espresso powder for a stronger coffee kick.

• Omit or replace Kahlua with coffee extract for a non-alcoholic version.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 1 week.

• Freezer: Freeze (before or after coating) for up to 1 month. Thaw in the fridge to prevent cracking.

• Reheating: Not needed. Serve chilled or at room temperature.

FAQs

Do these Kahlua Balls lose their flavor over time?

They retain their texture but the liqueur flavor can mellow slightly after a few days.

Can I reduce or remove the alcohol?

Yes — reduce the Kahlua and substitute with coffee extract or strong brewed coffee.

What if the chocolate coating is too thick or seizes?

Melt slowly and stir often. If too thick, thin it with a teaspoon of neutral oil.

Can I use chocolate chips instead of almond bark?

Yes, but they may melt thicker. Add oil or cream for smoother consistency.

Is it important to chill before coating?

Yes, chilling helps the balls stay firm during dipping and prevents mess.

How do I get clean, nice-looking drizzles?

Use a small spoon, fork, or piping bag to control the drizzle motion.

Can I make them ahead of time?

Absolutely — they store well, making them perfect for prepping in advance.

What size scoop should I use?

A 1½‑inch scoop (about 1½ tablespoons) is ideal for bite-sized portions.

Will freezing affect the coating?

Possibly — it can cause cracking if frozen solid. Thaw gently in the fridge.

Are they safe for kids?

Not recommended due to the alcohol. Use coffee extract for a kid-friendly version.

Conclusion

Kahlua Balls are rich, creamy, and satisfyingly boozy — the kind of no-bake dessert that feels fancy without the fuss. Easy to prep, beautiful to serve, and endlessly adaptable, they’re a go-to treat for adult gatherings or coffee-flavored dessert lovers. Try them once, and they just might become your signature sweet bite.