Preparation Steps

• Place the chopped chocolate in a heatproof bowl.
• In a small saucepan, heat the cream over medium heat until it begins to simmer.
• Pour the hot cream over the chocolate and let it sit for 2 minutes.
• Gently whisk the mixture until smooth, add the butter, Kahlua, vanilla extract, and salt.
• Cover the bowl with plastic wrap and refrigerate for 1-2 hours until firm.
• Using a small scoop, portion out the truffle mixture and roll into balls.
• Roll each truffle in cocoa powder to coat.