Milk Chocolate Kahlua Truffles(Gourmet Magazine, December 1988) - cooking recipe

Ingredients

12 oz. fine quality milk chocolate, chopped
1/2 c. heavy cream
1/2 stick unsalted butter, softened
1 Tbsp. instant Espresso powder or instant coffee
2 Tbsp. kahlua

Preparation

In a large saucepan, combine all ingredients.
Heat the mixture over moderately low heat, stirring until it is smooth. Transfer to a bowl, cover and chill for 4 hours or until firm. Roll in balls.
Roll in cocoa powder.
Press a chocolate coffee bean half into each truffle.
Chill on baking sheet for 1 hour. Keep in airtight container in refrigerator for 2 weeks.
Yields about 35 outrageously good truffles.
These are wonderful!