06 Jan Kahlua Creme filled Chocolates
A bitter sweet chocolate shell with a creamy kahlua coffee filling.
1 lb Bittersweet Chocolate, chopped
3/4 cup heavy cream
1 tb instant espresso or coffee powder
6 oz. of white chocolate
2 tbs. Kahlua
To make the filling, combine espresso and cream in a saucepan on medium heat. Bring to a boil. Pour in white chocolate and whisk until melted. Whisk in Kahlua. Remove from heat and refrigerate until chilled.
To make the chocolate shells, you must have a chocolate mold, preferably with a dome shape. Using a double boiler or using a bowl resting on a saucepan of boiling water, melt the stir the chocolate until melted. Once the chocolate is melted, fill the mold with the chocolate, flip over and let excess chocolate float out. Put wax paper on a small baking sheet and rest the mold on top of the waxed paper so that the excess chocolate continues to drain out. Put in the refrigerator and refrigerate until chocolate is firm. Take the filling and pour into the chocolate shells leaving a little room at the top. Once they are all filled cover them with a final layer of melted chocolate and return to refrigerator until solid. Pop out of mold and enjoy!