Finely chop 1 pound of chocolate; melt in double boiler to 120 degrees.

Measure cream into a 3-quart saucepan. Bring just to the boil. Remove from heat; cool to 120°.

Add chocolate to cooled cream; stir until mixture is smooth.

Stir Kahlua into chocolate, mixing well; scrape onto a baking sheet. Chill until firm.

Finely grate remaining chocolate (easiest way is using grater blade of a food processor). Remove filling from refrigeration; form into small rough balls.

Place on a baking sheet lined with wax paper and roll truffles in grated chocolate; press gently to adhere.

Chill overnight. Remove from refrigeration 15 minutes before serving.

Please make note, these truffles do not hold well at room temperature.

Enjoy.