I have expeimented with truffle recipes over the years and this is the final tweaked recipe that I have been using the past 12 yrs. I usually triple this recipe to make enough to give as gifts.
U can make these into other liqueur flavors if u wish, ie: Amaretto, Irish Cream, Chambord, Frangelico etc...use the small cookie scoop to make balls of truffle filling. After truffles are dipped, it is the perfect size to fit into the colored fluted cups. Everyone will love getting these as gifts.
Place cream, coffee powder & butter in bowl. Zap on high until cream is almost simmering and butter is melted. Stir in milk & dark chocolate chips, Kahlua, and coffee mixture to taste. Stir until chocolate is melted and smooth. If it's still not melted all the way, put in microwave for 30 seconds and stir again till smooth. Refrigerate for several hours or overnight to firm up. Line 2 cookie sheets with foil, pinching over the the edges to hold it down (makes truffles easier to dip if ur not fighting the foil) Use a small cookie scoop to form balls. I usually make about 10 and the go back and roll them between my hands to make a smooth ball. Be sure to wear disposible gloves and it will save alot of messy cleanup of your hands. It's easier to do when still cold. (warning: if u have warm hands, this job is not for u. Have a cold handed person in the family do this....lol)When all balls are made, refrigerate again for a couple of hours.
Melt dipping chocolate in the microwave, 30 seconds at a time so u don't burn it, stirring till melted. The method I use for dipping truffles is just using ur index and middle finger and dip..then tap off excess chocolate. Another method for dipping is using bamboo skewers, one to poke the truffle ball and dip in the chocolate and one to get it off the skewer and onto the foil. The hole can be filled in afterwards and won't show when u drizzle the chocolate over to decorate them. Dip 1/2 of the truffles in dark dipping chocolate and 1/2 in white dipping chocolate or whatever you like. I usually make 2/3 of them in chocolate and 1/3 in white since my friends and family like the chocolate best. Drizzle the opposite color chocolate on tops of truffles. When cooled and set, store in an airtight container. For gift giving put each one in a pretty fluted cup and put in holidays tins or boxes. Enjoy!
Dee's Notes: I use dipping chocolate bcuz I like the shine it gives on the finished product. U can use regular chocolate and temper it if u know how. I don't like adding parafin to the choc as I can taste the wax and don't like it. There are good brands of dipping choc out there, Guittard, Ghirardelli, Make n Mold, and even Wilton has improved theirs over the years. Michael's has that brand. I use Ghirardelli as I think it has the best quality and flavor. Sam's Club carries it during the holidays and World Market in CA carries it. You can order online also. (ebay seems to be the best price)This chocolate is great for dipping fruit too and I also make dipped dried apricots, bacon (makes em go "hmmm"..it's so good), and pretzels to add to my cookie trays. They are loved by all who recieve them. Enjoy!
NOTE: You can make these truffles any flavor you want with ommitting the expresso powder and Kahlua and substituting for Irish Cream, Amaretto, rum, etc.