Source: Kahlua coffee liquor
Makes 36 servings.
Preparation time: 30 minutes
Tips: A most during Christmas season. Adjust size as desire.
Kahlua Truffles
A chocolat-y surprise!
Ingredients
Preparation
12 ounces semi-sweet chocolate
4 egg yolks
1/3 cup Kahlua (coffee liquor)
2/3 cup unsalted butter (5 1/2 ounces)
unsweetened cocoa, to coat
ground almonds, to coat
1. Melt chocolate in the top of a double boiler over simmering water. When melted, remove from heat and cool to room temperature.
2. Add yolks, one at a time, stirring constantly until thoroughly blended.
3. Mix in Kahlua and return to simmering water for 2-3 minutes, stirring constantly.
4. Keeping bowl under warm water, add one tablespoon of butter at a time mixing constantly with a whisk until butter melts and is well incorporated, continue until all butter is in and melted. Wisk some more off heat to make mixture airy and fluffy in texture.
5. Cover with plastic wrap and refrigerate for 4 to 5 hours or overnight.
6. Using a cookie scoop makes shaping easier. Truffle mixture is quite hard when out of the refrigerator, if to hard to work with leave at room temperature for 30 minutes or so. Roll between your palms into 3/4-inch balls, hand's warmth will smooth truffle surface. Roll in bitter cocoa or nuts.
7. Refrigerate until ready to use. Should you wish to freeze the truffles, place them in a container with wax paper between layers.
NOTE: Truffles keep in a air seal container at room temperature for several weeks.
