Kahlua Chocolate Truffles1/3 cup heavy cream1 tablespoon butter 6 ounces semisweet chocolate, chopped 1 teaspoon Kahlua 4 ounces milk chocolate Unsweetened cocoa for dusting Makes 12 truffles
Combine the cream and butter in a saucepan. Bring to a boil. Pour the cream-and-butter mixture over the chocolate in a large mixing bowl. Add the Kahlua and stir until smooth. Chill in the refrigerator for 1 to 2 hours or until set.
Using 2 teaspoons, shape the chilled chocolate mixture into 1-inch balls, rolling with the palms of your hands, and set aside on waxed paper. Chill for 1 hour. Melt the milk chocolate. Dip the chilled balls in the milk chocolate and immediately roll each in cocoa. Refrigerate for 2 to 3 hours or until the chocolate hardens. Store in an airtight container between layers of waxed paper. From:
Chocolates On The Pillow
Chocolate Books & Recipes
Chocolates on the Pillow, by Gail Greco Chocolate: A Sweet Indulgence, by Karl Petzke and Sara Slavin |
