KAHLUA CHOCOLATE TRUFFLES

Just in time for Christmas, I'm teaming up with some blogging friends of mine for a "Chocolate Challenge" to bring you 6 fabulous chocolate recipes for the holiday season.  Because what's more perfect for the holidays than chocolate, right?

And my chocolate treat of choice are these super cute, super chocolate-y Kahlua Chocolate Truffles!

Ingredients

• 8 oz. bar semi-sweet chocolate {like Ghirardelli, found in the baking aisle}
• 1/2 c. heavy cream
• 1 T. unsalted butter
• 1/4 c. Kahlua
• 1/4 tsp. instant coffee granules {optional}
• 1 (12 oz.) package dark chocolate candy melts
• gold or other sprinkles {optional}

Directions

1. With a large sharp knife, finely chop the semi-sweet chocolate. Place in a heat-proof bowl; add butter to the bowl and set aside.
2. In a saucepan, bring heavy cream to a simmer over medium heat, stirring very frequently. Once cream is just barely simmering, remove from heat and stir in Kahlua and instant coffee {if using}.
3. Pour hot cream over the chocolate and butter. Loosely cover with a lid or clean dish towel and let sit, untouched, for 5 minutes. Then, stir gently with a rubber spatula until chocolate is fully melted, creamy, and smooth.
4. Let chocolate mixture cool slightly, cover, and place in the refrigerator for about 2 hours until it's stiff enough to roll into balls.
5. Use a melon baller, small cookie scoop, or teaspoon to scoop a small amount of chocolate. Quickly roll with your hands into a ball. Place on a parchment-lined baking sheet. Roll the rest of the chocolate into balls in the same way. { To minimize melting, keep your scoop and hands as cold as possible. Chill the scoop before starting and periodically rinse your hands in cold water, drying thoroughly before continuing to roll. If the chocolate mixture becomes too soft, chill for several minutes in the refrigerator.} Refrigerate rolled truffle centers for 1 to 2 hours or overnight before coating in chocolate.
6. ....................................

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