This truffle recipe has a subtle mocha flavour. It's very good and you will feel guilty after just eating two of them, so you know they're good truffles! These quantities will make around 30 - 40 truffles.
1 1/2 lb. dark chocolate
1/2 lb. milk chocolate
3 cups whipping cream
3 tablespoons espresso powder
1/4 cup Kahlúa
About 1/2 cup unsweetened cocoa powder (to coat hands for rolling)
3 lb. dark chocolate (for dipping)
Chop the dark and milk chocolate into small pieces and melt in a double boiler of hot water. Do not boil the water — melt the chocolate slowly. Take your time to avoid overheating the chocolate. Stir the chocolate occasionally to help with melting.
While the chocolate is melting, heat the cream over medium heat, stirring frequently until the cream boils. Add the espresso powder and mix thoroughly. Let the cream mixture cool just a bit from boiling before adding it to the thoroughly melted chocolate. Keep stirring until the cream has disappeared into the chocolate. Wipe the bottom of the double boiler with a towel to remove water and pour ganache into a bowl to cool.
Once the ganache is cool, spoon into a plastic bag (preferably with sharp corners), snip one corner off, and pipe the filling into small mounds. Coat your palms with cocoa powder and roll mounds until round. Melt the 3 lbs of dark chocolate slowly. You can dip the rolled centers by hand or using dipping tools. Dip the truffle centers in chocolate and then quickly transfer them to a cookie sheet lines with wax paper.
Decorate with melted white or milk chocolate.