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Kathleen's Chocolate Truffles
Chop chocolate and butter into small pieces and place in a metal bowl. Bring cream to a boil; immediately pour over chocolate and butter. Stir until completely melted. Stir in Kahlua. Pour into a 9 x 9-inch pan and chill until firm. Shape into small balls with a melon ball scoop or hands. Roll in Ghiradelli's chocolate powder and/or unsweetened cocoa. Store in refrigerator up to a week. Allow to soften slightly at room temperature before serving.
Makes: 75 medium truffles
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