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Chocolate-Kahlua Truffle Cookies




Source of Recipe


Peg Swanson


List of Ingredients




2-1/2 cups finely crushed chocolate wafers or plain cookie crumbs*

1 cup finely chopped walnuts, pecans, pine nuts, almonds or hazelnuts
1 cup sifted confectioners sugar
1/3 cup Kahlua or other liqueur
1 to 2 tablespoons water
2/3 cup semisweet plain chocolate chopped
1 tablespoon solid vegetable shortening
1 cup white chocolate chopped.


Recipe



*I buy Famous Chocolate Wafers that are usually kept in the ice cream topping section.


In a large mixing bowl stir together the chocolate wafer crumbs, chopped nuts, confectioners sugar and Kahlua or other liqueur. Add enough of the water so crumbs hold together.

Shape mixture into 1-in balls. Place on a waxed paper-lined baking sheet. In a small, heavy sauce pan heat semisweet (plain) chocolate and shortening over low heat til melted. In another small, heavy saucepan heat white chocolate till melted.

With a fork, dip half the cookies into the dark chocolate mixture to coat; place on baking sheet. Dip remaining cookies in melted white chocolate to coat; place on baking sheet. With the tip of a spoon, thinly drizzle white chocolate mixture in a zigzag pattern over cookies coated with dark chocolate.

Repeat with dark chocolate, drizzling over cookies coated with white chocolate mixture. Refrigerate for about 30 minutes or til chocolate is firm. Store in refrigerator.