Kathleen’s chocolate truffles recipe

Kathleen’s Chocolate Truffles recipe

This article was published by: Matthew

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Ingredients

1 pound dark chocolate

2 cubes unsalted butter (1/2 pound)

1 cup heavy cream

2 shots Kahlua

Instructions:

Chop chocolate and butter into small pieces and place in a metal bowl. Bring cream to a boil; immediately pour over chocolate and butter. Stir until completely melted. Stir in Kahlua. Pour into a 9 x 9-inch pan and chill until firm. Shape into small balls with a melon ball scoop or hands. Roll in Ghiradelli’s 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