White Russian Truffles

1. 1

   Finely chop 1 pound of chocolate; melt in double boiler to 120 degrees.

2. 2

   Measure cream into a 3-quart saucepan. Bring just to the boil. Remove from heat; cool to 120u00b0.

3. 3

   Add chocolate to cooled cream; stir until mixture is smooth.

4. 4

   Stir Kahlua into chocolate, mixing well; scrape onto a baking sheet. Chill until firm.

5. 5

   Finely grate remaining chocolate (easiest way is using grater blade of a food processor). Remove filling from refrigeration; form into small rough balls.

6. 6

   Place on a baking sheet lined with wax paper and roll truffles in grated chocolate; press gently to adhere.

7. 7

   Chill overnight. Remove from refrigeration 15 minutes before serving.

8. 8

   Please make note, these truffles do not hold well at room temperature.

9. 9

   Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.