White Russian Truffles

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“This is amazing. It really is very simple if you don't mind the freezing and chilling time.”
8hrs 10mins

Ingredients Nutrition

  • 1 34 lbs milk chocolate, divided
  • 1 cup whipping cream
  • 14 cup Kahlua


  1. Finely chop 1 pound of chocolate; melt in double boiler to 120 degrees.
  2. Measure cream into a 3-quart saucepan. Bring just to the boil. Remove from heat; cool to 120°.
  3. Add chocolate to cooled cream; stir until mixture is smooth.
  4. Stir Kahlua into chocolate, mixing well; scrape onto a baking sheet. Chill until firm.
  5. Finely grate remaining chocolate (easiest way is using grater blade of a food processor). Remove filling from refrigeration; form into small rough balls.
  6. Place on a baking sheet lined with wax paper and roll truffles in grated chocolate; press gently to adhere.
  7. Chill overnight. Remove from refrigeration 15 minutes before serving.
  8. Please make note, these truffles do not hold well at room temperature.
  9. Enjoy.

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