P.S. Thank you, Joy, for the inspiration!

Ingredients (60-64 pieces):

Directions:

In a small saucepan heat the heavy cream in medium heat until it simmers.

Put the chopped chocolate in a medium bowl. When the cream is hot, pour it over the chocolate. Add the vanilla and Kahlua. Let the cream melt the chocolate for 5mins and then stir until silky smooth.

Cool the chocolate in the fridge for at least 2 hours. After the chocolate has cooled, roll the chocolate into small balls. If the chocolate is too cold, let it sit on the counter until you can roll it into small balls. Place the balls on a baking sheet lined with parchment paper. When all of the chocolate truffles are rolled into balls, put them back in the fridge overnight.

Prepare the toppings you wish to use and roll the truffles in the toppings. I used cocoa powder, icing sugar, shredded coconut and walnut. Serve or keep in the fridge until ready to eat.