Milk Chocolate-Kahlua Truffles

• Ready In: 5 hrs 10 mins
• Yields: 40 truffles

Ingredients

• 12  ounces  best-quality  milk chocolate, chopped
• 1⁄2 cup heavy cream
• 1⁄4 cup butter, cut into bits and softened
• 1  tablespoon instant espresso powder
• 2  tablespoons Kahlua
• 1⁄2 cup  sifted  unsweetened cocoa powder, about
• 20  small  chocolate covered coffee beans, halved,about

Directions

1. In a large saucepan combine chocolate, cream, butter, espresso powder and Kahlua and heat over moderately-low heat, stirring, until smooth.
2. Transfer to a bowl and chill, covered, for 4 hours, or until firm.
3. Form by tsps into balls and roll in cocoa powder.
4. Press a coffee bean half on each truffle and chill on a baking sheet lined with wax paper for 1 hour, or until firm.
5. Keep in an airtight container, chilled, for up to 2 weeks.