Wei and Brigitte’s Chocolate Truffles
1/2 pound bittersweet chocolate, chopped
1/2 cup heavy cream
1 teaspoon of Kahlua
Dutch cocoa (for coating)
1. In a small saucepan, mix cream and Kahlua. Warm the cream over medium until heated through.
2. Place chocolate in a bowl. Pour hot cream over the top, and stir until shiny, brown, and well blended with no streaks.
3. Place the chocolate in the refrigerator for two hours. As it cools, it should firm to the texture of cookie dough.
4. Scoop between a teaspoon and a tablespoon at a time of the chocolate and roll into balls. A small scoop or melon baller works well here. Roll the balls in cocoa powder to coat on all sides.
5. Refridgerate until firm.