12 ounces plain chocolate
5 tbsp heavy whipping cream
2 tbsp Kahlua or Tia Maria
2 tbsp chilled dark roasted coffee
4 ounces white chocolate
4 ounces dark chocolate
Melt plain chocolate over double boiler
Add whipping cream and liquor, mix until smooth
Chill mixture 4 hours, or until firm
Divide mixture into 24 equal pieces, rolling each into little ball
Chill until firm again (approx. 1 hour)
Melt remaining plain, white, and dark chocolate into separate bowls
Gently, using tongs, dip 8 each of the truffles into melted chocolates
Place on wax paper, allow to set before serving
NOTE: Due to use of fresh cream, truffles must be stored in
refridgerator, and eaten within a few days