Milk Chocolate-Kahlua Truffles

• 12 ounces best-quality milk chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup butter, cut into bits and softened
• 1 tablespoon instant espresso powder
• 2 tablespoons Kahlua
• 1/2 cup sifted unsweetened cocoa powder, about
• 20 small chocolate covered coffee beans, halved,about

1. In a large saucepan combine chocolate, cream, butter, espresso powder and Kahlua and heat over moderately-low heat, stirring, until smooth.
2. Transfer to a bowl and chill, covered, for 4 hours, or until firm.
3. Form by tsps into balls and roll in cocoa powder.
4. Press a coffee bean half on each truffle and chill on a baking sheet lined with wax paper for 1 hour, or until firm.
5. Keep in an airtight container, chilled, for up to 2 weeks.

milk chocolate, heavy cream, butter, espresso powder, kahlua, cocoa, chocolate covered coffee beans

Taken from www.food.com/recipe/milk-chocolate-kahlua-truffles-66220 (may not work)