Chocolate Kahlua Truffle Cookies Recipe
2 1/2 C. finely crushed chocolate cookie crumbs
1 C. finely chopped nuts
1 C. sifted powdered sugar
1/3 C. coffee liqueur
1 T. water - (1 to 2)
5 oz. semisweet chocolate, chopped
1 T. shortening
6 oz. white baking bar, chopped
In a large mixing bowl stir together the chocolate wafer crumbs, chopped nuts,
powdered sugar, and Kahlua or other liqueur. Add enough of the water so crumbs
hold together. Shape mixture into 1-inch balls. Place on a waxed paper-lined
cookie sheet.
In a small, heavy saucepan heat semisweet chocolate and shortening over low heat until melted. In another small, heavy saucepan heat white baking bar till melted.
With a fork, dip half of the cookies into the semisweet chocolate mixture to coat; place on cookie sheet. Dip remaining cookies in melted white baking bar to coat; place on cookie sheet.
With the tip of a spoon, thinly drizzle white baking bar mixture in a zigzag pattern over cookies coated with semisweet chocolate. Repeat with semisweet chocolate, drizzling over cookies coated with white baking bar mixture.
Refrigerate for about 30 minutes, or until chocolate is firm. Store in refrigerator.
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