Chocolate Truffles


18 ounces dark chocolate    
7 ounces heavy whipping cream        
1 tablespoon unsalted butter
2 tablespoons Kahlua          
4 ounces cocoa powder            
4 ounces confectionary sugar
4 ounces chopped toasted nuts (almonds, pecans, etc.)

Heat the chocolate, cream, and butter gently in a double boiler, stirring mixture until almost melted. Remove from heat and continue to stir until completely melted. Stir in Kahlua and allow to cool, then refrigerate until firm. Form into small bite-size balls and roll them in the sugar, powder, and nuts. Store in an airtight container in a cool, dry place.

Makes 2 dozen

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