Chocolate Kahlua Truffles

Finely chop chocolate and place in a heatproof bowl and set aside.

In a saucepan, heat heavy cream, one tablespoon Kahlua and two cinnamon sticks just to a boil then remove the pan from the heat. Use a slotted spoon or tongs to remove the cinnamon sticks and pour the hot cream/Kahlua mix over the chopped chocolate. Let it sit for two minutes.

Stir chocolate until smooth and add second tablespoon of Kahlua and stir slowly to incorporate.

Let chocolate cool to room temperature, about 15 minutes. Then place chocolate in fridge until cold, but still “bendable” for scooping. This will take about 45 minutes to one hour depending on how deep your chocolate dish is.

Put some cocoa powder (maybe start with about a cup) in a shallow bowl. Using a spoon, melon baller or cookie dough scoop, scoop chocolate mix and roll into a nice ball (use your hands to make these nice and round, if needed).

Roll truffles in cocoa powder and enjoy immediately or keep in an airtight container in the fridge for up to a week.