Dark Chocolate Truffles
If you prefer not to use the Kahlua, just add 3 more tablespoons of cream.
  • ⅓ cup heavy cream
  • ½ cup sugar
  • 3 tablespoons Kahlua
  • 1 teaspoon espresso powder (optional)
  • 3 tablespoons corn syrup
  • 14 ounces good quality dark chocolate, chopped fine
  • 1 cup butter
  1. Put the cream, sugar, Kahlua, and espresso powder in a medium pan and bring to a boil. Stir in the corn syrup and remove from the heat.
  2. Add the finely chopped chocolate in about 5 additions, stirring gently each time, until all of the chocolate is melted. Set aside to cool.
  3. In a large bowl, whip the butter well.
  4. When the chocolate is the same temperature as the butter (don't get impatient here; this is critical...warm chocolate will melt the butter) gradually stir the chocolate into the butter, mixing well.
  5. At this point you may pipe the mixture onto waxed paper, or let it set a bit for molding and dipping.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=1108