line an 8-inch square baking pan (or similar size pan) with the film going across both ways leaving overhangs, then set aside
make a double boiler using a small pot and metal or glass bowl that fits on top of the pot (not touching the bottom of the pan or water)
place an inch of water in the pan and bring to a boil and reduce to simmer
Place chocolate in small bowl and place over simmering water
stir the chocolate frequently as it melts
When chocolate is almost completely melted remove from heat and continue stirring until all of the chocolate is melted and smooth, set aside to cool slightly
place heavy cream in a small saucepan and bring to a boil, remove from heat and allow to cool for 2-3 minutes
add cream and Kahlua to chocolate and using a whisk, gently mix the ingredients.
keep the whisk touching the bottom of the bowl, alternating from sides to center mixing slowly so that air does not get into the chocolate.
Only mix the chocolate until the cream is fully incorporated. It should look glossy, velvety and slightly thickened, resembling pudding.
Using a rubber spatula pour the mixture into prepared pan and allow to sit to cool for 15 minutes
cover the mixture with the overhanging plastic wrap and place it on the counter undisturbed overnight.
Do not place this mixture into the refrigerator until it has set up. This will keep the chocolate satiny smooth.
When the chocolate has set, it can be placed in the refrigerator.
Using a small cookie scoop, or melon baller form balls of the chocolate truffle mix, rounding them as good as possible. (if you use your hands the chocolate will melt, I have found that chilling it helps keep it more workable)
after you have made all of the truffles, place them into the fridge to chill.
Dip your Truffles in your choice of toppings, Cocoa, ground pistachio's, coconut, or dipped in melted chocolate.
serve at room temperature and they will melt in your mouth!