Finely chop 1 pound of chocolate; melt in double boiler to 120 degrees.
Measure cream into a 3-quart saucepan. Bring just to the boil. Remove from heat; cool to 120?.
Add chocolate to cooled cream; stir until mixture is smooth.
Stir Kahlua into chocolate, mixing well; scrape onto a baking sheet. Chill until firm.
Finely grate remaining chocolate (easiest way is using grater blade of a food processor). Remove filling from refrigeration; form into small rough balls.
Place on a baking sheet lined with wax paper and roll truffles in grated chocolate; press gently to adhere.
Chill overnight. Remove from refrigeration 15 minutes before serving.
Please make note, these truffles do not hold well at room temperature.
Enjoy.
Ingredients:
1 3/4 lbs milk chocolate, divided
1 cup whipping cream
1/4 cup Kahlua
Steps/Methods:
Finely chop 1 pound of chocolate; melt in double boiler to 120 degrees.
Measure cream into a 3-quart saucepan. Bring just to the boil. Remove from heat; cool to 120?.
Add chocolate to cooled cream; stir until mixture is smooth.
Stir Kahlua into chocolate, mixing well; scrape onto a baking sheet. Chill until firm.
Finely grate remaining chocolate (easiest way is using grater blade of a food processor). Remove filling from refrigeration; form into small rough balls.
Place on a baking sheet lined with wax paper and roll truffles in grated chocolate; press gently to adhere.
Chill overnight. Remove from refrigeration 15 minutes before serving.
Please make note, these truffles do not hold well at room temperature.
Enjoy.
