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.