White Russian Truffles Recipe
Candy Recipes, Truffle Recipes and Fudge Recipes
Easy and Delicious Gifts From Your Kitchen
White Russian Truffles
1 3/4 lb Milk chocolate, divided
1 c Whipping cream
1/4 c Kahlua
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.
Stir the Kahlua into the chocolate, mixing well. Scrape onto a
baking sheet and refrigerate until firm.
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.
Roll the truffles in the grated chocolate, pressing gently to
Refrigerate overnight. Remove from refrigeration 15 minutes before
serving. Note: these truffles do not hold well at room temperature.
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