Truffles
½ cup heavy whipping cream
½ cup sugar
¼ cup Kahlua
6 oz semisweet chocolate
2 oz unsweetened chocolate
¾ cup butter (cut in small pieces room temperature)
coating
Combine cream, sugar and Kahlua in saucepan, bring to boil, boil 1 minute, stirring to dissolve sugar. Remove from heat, add both chocolates, stirring till smooth. Add butter and stir until melted. Pour into 9 inch square glass pan, cover and refrigerate 8 hours.
Scoop out one inch balls with melon baler. Roll quickly between palms to smooth. Roll in coating. Place in paper candy cup. Refrigerate up to 6 weeks. 59 calories per truffle.
This recipe came from Vickie Parker.