KAHLUA ESPRESSO TRUFFLES

Preparation Method :

• Bring the cream to a boil in a small saucepan over low heat.
• Combine the chocolate, espresso, and liqueur in a bowl and pour in the boiling cream. Whisk together until smooth and blended.
• Refrigerate for 30 minutes.
• Transfer the mixture to the pastry bag and pipe 1-inch rounds ½ inch apart onto a sheet of baking paper.
• Put on the gloves and roll each round into a ball with your hands.
• Dip each ball into the confectioner's sugar to coat.
• Place the coated balls on a baking sheet ½ inch apart. Set aside for 1 hour to harden.
• Serve immediately or store for up to 2 weeks in an airtight container in a cool, dark place.