Prep 8 hrs
Cook 10 mins
This is amazing. It really is very simple if you don't mind the freezing and chilling time.
- 1 3⁄4 lbs milk chocolate, divided
- 1 cup whipping cream
- 1⁄4 cup Kahlua
- Finely chop 1 pound of chocolate; melt in double boiler to 120 degrees.
- Measure cream into a 3-quart saucepan. Bring just to the boil. Remove from heat; cool to 120°.
- Add chocolate to cooled cream; stir until mixture is smooth.
- Stir Kahlua into chocolate, mixing well; scrape onto a baking sheet. Chill until firm.
- Finely grate remaining chocolate (easiest way is using grater blade of a food processor). Remove filling from refrigeration; form into small rough balls.
- Place on a baking sheet lined with wax paper and roll truffles in grated chocolate; press gently to adhere.
- Chill overnight. Remove from refrigeration 15 minutes before serving.
- Please make note, these truffles do not hold well at room temperature.
The problem with alcohol is , it does not freeze by itself., so I would recommend to mix your chocolate and kahlua together in the double boiler then proceed as you would normally with this recipe, doing it this way you should have no problem with them setting up.This is a old trick that was taught to me while working for fanny farmer candies.
I am not rating these just adding comments. These were a very difficult truffle for me to do. I left them in the freezer for 2 days and they didn't harden up at all. They were still as gooey as when I put them in. They were impossible to roll and impossible to dip. I ended up coating mini muffin pans with chocolate and dropping spoonfuls of the truffle mix into them and topping them with more chocolate. After they were completely covered with chocolate and the chocoalte hardened, they were fine. they tasted good but were a nightmare to make. I don't know what I did wrong, but they would not firm up at all.