Recipe: Kahlua Cram Truffles

KAHLUA CREAM TRUFFLES

6 ounces semi-sweet chocolate, chopped
1/4 cup whipping cream
2 Tablespoons coffee-flavored liqueur
3 Tablespoons butter
2 Tablespoons powdered sugar
2 Tablespoons unsweetened cocoa or sifted powdered sugar

In small saucepan, combine all ingredients except unsweetened cocoa. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly.

Place pan in bowl of ice water to speed chilling, stirring mixture occasionally.

Sift a light layer of the cocoa or powdered sugar onto a cookie sheet.*

When chocolate mixture is cooled and slightly thickened, spoon into decorating bag fitted with desired decorative tip.** Squeeze small 1-inch truffles onto cocoa-dusted pan. Sift remaining cocoa or powdered sugar over truffles. Store tightly covered in refrigerator.

Let truffles stand at room temperature 30 minutes before serving. 36 truffles.

Tips:
*A strainer can be used to sift the cocoa.

** Truffles can be dropped by teaspoonfuls onto cocoa-dusted cookie sheets and rolled with hands to form balls.