Kathleen’s chocolate truffles recipe
Kathleen’s Chocolate Truffles recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
- 1 pound dark chocolate
- 2 cubes unsalted butter (1/2 pound)
- 1 cup heavy cream
- 2 shots Kahlua
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
Reference: Kathleen’s chocolate truffles recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.