Chocolate goes well with coffee. Kahlua is most likely the world’s most popular coffee liqueur and adds a special flavor to these truffles.
12 ounces chocolate chips
4 egg yolks
1/3 cup Kahlua
2/3 cup unsalted butter
ground almonds
cocoa powder
Melt chocolate over simmering water. When melted, remove from heat and cool to room temperature. Add egg yolks, one at a time, stirring constantly until thoroughly blended. Mix in Kahlua and return to double boiler for 2 to 3 minutes, stirring constantly.
Pour mixture into the bowl of an electric mixer and beat in butter, one tablespoon at a time. Continue beating until mixture is light and airy. Cover with plastic wrap and refrigerate 4 to 5 hours or overnight. Make into 3/4 inch balls. Roll in cocoa or nuts. Refrigerate until used. Can be frozen.