White Russian Truffles

• 1 3/4 lbs milk chocolate, divided
• 1 cup whipping cream
• 1/4 cup Kahlua

1. Finely chop 1 pound of chocolate; melt in double boiler to 120 degrees.
2. Measure cream into a 3-quart saucepan. Bring just to the boil. Remove from heat; cool to 120u0b0.
3. Add chocolate to cooled cream; stir until mixture is smooth.
4. Stir Kahlua into chocolate, mixing well; scrape onto a baking sheet. Chill until firm.
5. Finely grate remaining chocolate (easiest way is using grater blade of a food processor). Remove filling from refrigeration; form into small rough balls.
6. Place on a baking sheet lined with wax paper and roll truffles in grated chocolate; press gently to adhere.
7. Chill overnight. Remove from refrigeration 15 minutes before serving.
8. Please make note, these truffles do not hold well at room temperature.
9. Enjoy.

milk chocolate, whipping cream, kahlua

Taken from www.food.com/recipe/white-russian-truffles-36437 (may not work)