1. Chop finely 1 lb of the chocolate. Melt in a
double boiler to 120 degrees. Measure the cream into
a 3-quart saucepan and bring just to the boil. Remove
from the heat and cool to 120 degrees. Add the
chocolate to the cooled cream and stir until the
mixture is smooth.
2. Stir the Kahlua into the chocolate, mixing well.
scrape onto a baking sheet and refrigerate until firm.
3. Finely grate the remaining 3/4 lb of the
chocolate. (This is easiest to do using the grater
blade of a food processor.) Remove the filling from
refrigeration and form into small rough balls. Place
on a baking sheet lined with wax paper.
4. Roll the truffles in the grated chocolate,
pressing gently to adhere.
5. Refrigerate overnight. Remove from refrigeration
15 minutes before serving. Note: these truffles do
not hold well at room temperature.
