White Russian Truffles
1 3/4 pounds Milk chocolate -- divided
1 cup Whipping cream
1/4 cup Kahlua
1. Chop finely 1 lb of the chocolate. Melt in a double boiler to 120 degrees.
Measure the cream into a 3-quart saucepan and bring just to the boil. Remove
from the heat and cool to 120 degrees. Add the chocolate to the cooled cream and
stir until the mixture is smooth.
2. Stir the Kahlua into the chocolate,
mixing well. scrape onto a baking sheet and refrigerate until firm.
3. Finely grate the remaining 3/4 lb of
the chocolate. (This is easiest to do using the grater blade of a food
processor.) Remove the filling from refrigeration and form into small rough
balls. Place on a baking sheet lined with wax paper.
4. Roll the truffles in the grated
chocolate, pressing gently to adhere. 5. Refrigerate overnight. Remove from
refrigeration 15 minutes before serving. Note: these truffles do not hold well
at room temperature.