As you know, the truffles didn't exactly turn out last time. So I have them another try, but this time tweaked the recipe.
2 1/2 bars of 60% chocolate
1/3 cup of heavy cream
6 Tbsp unsalted butter
2 Tbsp Kahlua
Again, melt it all together in a double boiler or makeshift one like mine. Pour into a dish and refrigerate until firm. Use a mellon baller to scoop out balls of the chocolate, and immediately roll in unsweetened cocoa powder, then roll in you palms to form a ball. I found that if I put a little cocoa powder in my palms before starting roll one, it would stay dry, until about the third or fourth one. The wet ones were then rolled in finely chopped almonds. After you finish rolling each one, place it in whatever storage container you intend to keep them in. Once completed, re-refrigerate to set again. Hope you enjoy!!!
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