Kahlua Cappuccino Chocolate Truffles

Decadent Cappuccino Truffles

Ingredients:
3 cups (18 ounces) semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
3 teaspoons coffee or espresso powder
3 tablespoons Kahlua
unsweetened cocoa powder (I use special dark, but regular also works)
paper candy & bob bon cups

Method:
In a heavy medium size saucepan, over lowest heat, melt the chocolate chips, condensed milk and coffee powder. (Stir continuously, just until melted.)

Remove from heat and stir in the Kahlua until thoroughly blended. Chill the mixture for two hours or until firm enough to handle. 

I used Trader Joe's instant coffee powder.

Line a cookie sheet or baking dish with waxed paper. Place about 1/3 - 1/2 cup of cocoa powder into a very small bowl. Roll a spoonful of chocolate, into approximately a one inch ball, between the palms of your hands. Gently roll the ball in the cocoa. Place on the waxed paper lined pan. Repeat with remaining chocolate. Chill for at least one hour. Put each truffle in a paper bon bon cup and then place inside of an airtight container. 

Store in the refrigerator until ready to serve or to package in gift containers. Serve at room temperature. Makes approximately 60 truffles.