Milk Chocolate-Espresso Truffles

1. 1

   Stir first 3 ingredients in top of double boiler set over simmering water until smooth.

2. 2

   Remove from over water.

3. 3

   Whisk in Kahlua.

4. 4

   Cool 15 minutes.

5. 5

   Freeze until firm, about 2 hours.

6. 6

   Line baking sheet with foil.

7. 7

   Place cocoa powder on plate.

8. 8

   Scoop chocolate mixture by very generously mounded teaspoonfuls onto prepared sheet, forming 1-inch mounds.

9. 9

   Dust hands with cocoa powder; roll mounds between palms, forming smooth balls, then roll in cocoa powder to coat lightly.

10. 10

    Return to sheet.

11. 11

    Cover with foil; chill truffles until firm, at least 2 hours.

12. 12

    (Can be made ahead.

13. 13

    Chill in covered container up to 1 week or freeze up to 1 month.)

14. 14

    Let stand at room temperature until slightly softened before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.