White Russian Truffles

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Ingredients:

• 16 ounces milk chocolate, chopped
• 1 cup whipping cream
• 1/4 cup Kahlua
• finely chopped nuts or finely grated milk chocolate

Preparation:

Melt chocolate in a double boiler to 120°. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120°. Add the chocolate to the cooled cream and stir until the mixture is smooth.

Stir the Kahlua into the chocolate, mixing well. Scrape mixture onto a baking sheet; refrigerate until firm.

Remove the filling from refrigerator and shape into small rough balls. Place on a baking sheet lined with parchment or waxed paper.

Roll the truffles in the grated chocolate or finely chopped nuts, pressing gently so the nuts or chocolate will adhere.

Refrigerate overnight. Remove from refrigerator 15 minutes before serving.
Store in a tightly covered container in refrigerator..

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