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)
Recipes and photos reprinted by permission.
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