Milk Chocolate Espresso Truffles

By JanF1201

Ingredients

• 1 lb milk chocolate, finely chopped
• 1/2 cup whipping cream
• 2 teaspoons instant espresso powder, or instant coffee powder
• 2 tablespoons Kahlua
• 1 cup unsweetened cocoa powder

Preparation

Step 1

Stir first three ingredients in top of double boiler set over simmering water until smooth. Remove from over water. Whisk in Kahlua. Cool 15 minutes. Freeze til firm, about 2 hours.

Line baking sheet with foil. Place cocoa powder on plate. Scoop chocolate mixture by very generously mounded teaspoons full onto prepared sheet forming 1 inch mounds. Dust hands with cocoa powder. Roll mounds between palms forming smooth balls, then roll in cocoa powder to coat lightly. Return to sheet. Cover with foil. Chill truffles until firm, at least 2 hours. Can be made ahead. Chill covered in container up to 1 week or freeze up to 1 month. Let stand at room temperature until slightly softened before serving.