Kahlua Dark Chocolate Truffles

250ml (8 fl oz) double cream

375g (13oz) dark chocolate chopped into small pieces

40g (1 1/2 oz) unsalted butter cut into small pieces

45 ml (3 tablespoons) Kahlua

Cocoa powder for dusting


1.  Pour the cream into a saucepan.  Bring to the boil over a medium heat.

2.  Remove from the heat and add the chocolate, stir gently until melted then add the butter and stir until melted add the kahlua and mix well.

3.  Strain the mixture into a bowl and allow to cool to room temperature.

4.  Cover and chill for 4 hours or overnight.

5.  Line a large baking tray with baking parchment.  using a small ice cream scoop or melon baller or tablespoon make 20 large balls or 30 medium balls and place on the baking tray.

6.Sift a thick layer of cocoa powder into a dish or pie plate. Roll the truffles in the cocoa powder rounding them between the palms of your hands.  (You may like to dust your hands with cocoa powder to prevent the truffles form sticking).

Store in the fridge for upto 10 days or can be frozen for up to 2 months.

Hint If you find that the cold truffle mixture is not thick enough. Simply melt some more chocolate (up to about half of the original amount) in a heat proof bowl  over a pot of  simmering water don't let the bottom of the bowl touch the water. Next add the cold truffle mixure and let the two melt togehter, stir until lump free.  Remove from the heat. Allow to cool as instructed in original recipe.

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