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Ingredients:
1 pound dark chocolate
2 sticks unsalted butter
1 cup heavy cream
2 shots Kahlua
1 cup Ghirardelli chocolate powder or unsweetended cocoa
Instructions:
Chop chocolate and butter into small pieces and place in a metal bowl. Bring cream to boil, immediately pour over chocolate and butter. Stir until completely melted. Stir in Kahlua.
Pour into a 9"x 9" pan and chill until firm. Shape into small balls with a melon ball scoop or hands. Roll in chocolate powder and/or unsweetened cocoa. Store in refrigerator up to a week. Allow to soften slightly at room temperature before serving. Makes 75 medium truffles.
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Copyright © 1999 - 2004 Lanier Publishing International
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