White russian truffles

 
                           WHITE RUSSIAN TRUFFLES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Candies                          Chocolate
                 Holiday                          Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4   lb           Milk chocolate, divided
    1       c            Whipping cream
      1/4   c            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.
  
 
 
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