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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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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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