Kahlua Chocolate Truffles

1/3 cup heavy cream
1 tablespoon butter
6 ounces semisweet chocolate, chopped
1 teaspoon Kahlua
4 ounces milk chocolate
Unsweetened cocoa for dustingMakes 12 truffles

Combine the cream and butter in a saucepan. Bring to a boil. Pour the cream-and-butter mixture over the chocolate in a large mixing bowl. Add the Kahlua and stir until smooth. Chill in the refrigerator for 1 to 2 hours or until set.

Using 2 teaspoons, shape the chilled chocolate mixture into 1-inch balls, rolling with the palms of your hands, and set aside on waxed paper. Chill for 1 hour. Melt the milk chocolate. Dip the chilled balls in the milk chocolate and immediately roll each in cocoa. Refrigerate for 2 to 3 hours or until the chocolate hardens. Store in an airtight container between layers of waxed paper.

From: Chocolates On The Pillow
by Gail Greco
Photos by Tom Bagley
Rutledge Hill Press, $12.95 ($17.95 Canada)
ISBN: 1-55853-454-7
Recipes and photos reprinted by permission.

Chocolate Books & Recipes

Death by Chocolate Cookies, by Marcel Desaulniers
• Chocolate Peanut Butter Love Bars
• Chocolate Dalmations
• Chocolate Drop Shortcakes
• White Chocolate Peppermint Patties

The Chocolate Bible
• Chocolate Mousse
• Chocolate Souffle
• Sachertorte

Chocolates on the Pillow, by Gail Greco
• Kissed by a Bonbon
• Kahlua Chocolate Truffles

Chocolate: A Sweet Indulgence, by Karl Petzke and Sara Slavin
• Chocolate Zinfandel Sauce
• Hot Buttered Cognac with Chocolate Dipped Spoons

Visit the most recent I Love Desserts

Check out the Global Gourmet's Special All About Chocolate page.

You can also try using our Search page to locate topics of interest, or recipes.

This page created February 1998 and modified May 2008

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