Kahlua Chocolate Truffles Recipe

Combine the cream and butter in a saucepan.
Bring to a boil.
Pour the cream-and-butter mixture over the chocolate in a large mixing bowl.
Add the Kahlua and stir until smooth.
Chill in the refrigerator for 1 to 2 hours or until set.

Using 2 teaspoons, shape the chilled chocolate mixture into 1-inch balls, rolling with the palms of your hands, and set aside on waxed paper.
Chill for 1 hour.
Melt the milk chocolate.
Dip the chilled balls in the milk chocolate and immediately roll each in cocoa.
Refrigerate for 2 to 3 hours or until the chocolate hardens.
Store in an airtight container between layers of waxed paper.