White Russian Truffles

Three ingredients turn into something ridiculously luxurious here. Milk chocolate, heavy cream, and Kahlua come together in a ganache that gets chilled, rolled into rough balls, and coated in finely grated chocolate.

The technique matters more than the ingredient list. Melting the chocolate to the right temperature and cooling the cream before combining them prevents the ganache from splitting. Once the Kahlua goes in, that coffee liqueur flavor runs through every bite like the best White Russian you’ve ever had, minus the glass.

Rolling the truffles in grated chocolate instead of cocoa powder gives them a richer coating that melts on contact with your tongue. Use a food processor with the grater blade to shred the remaining chocolate quickly.

Chef Tips

• Keep these refrigerated. They soften fast at room temperature and will lose their shape
• Pull them out 15 minutes before serving so the centers go from firm to creamy
• Form rough, imperfect balls. Overworking the ganache with warm hands melts it. Work quickly or chill your hands in cold water between batches
• A double boiler keeps the chocolate from scorching. Direct heat is too aggressive for milk chocolate

Variations

• Dark chocolate version: Swap milk chocolate for bittersweet to cut the sweetness and deepen the coffee notes
• Cocoa dust finish: Roll in cocoa powder mixed with a pinch of espresso powder instead of grated chocolate
• Holiday gift box: These make a stunning holiday gift. Layer in a parchment-lined box and keep chilled until gifting