Line a 900g loaf tin with parchment.

Break 250g milk chocolate into small pieces.

Heat 75ml cream in a small saucepan with 2 tablespoons Kahlua and 1 tablespoon coffee granules over low heat, stirring until the coffee has dissolved and the cream is beginning to bubble around the edge of the pan.

Remove from the heat and stir in the chocolate. Stir constantly until the chocolate has melted and combined with the cream to produce a smooth chocolate cream (ganache).

Immediately pour into the lined loaf tin and allow to cool, then chill for 2 – 4 hours until firm.

Remove the mixture from the tin and cut into 24 pieces. Pinch and roll each piece into a ball and place on a baking tray lined with parchment. Return to the refrigerator until you are ready to roll the chocolates.

To coat the truffles, melt about 140g of the chocolate for coating over a pan of hot water. Remove from heat. Add the remaining 60g chocolate and stir continuously until all the chocolate has melted.

Dip the fingertips of both hands into tempered chocolate and pick up a truffle. Roll the truffle in a circular movement between your fingertips until coated in the chocolate. Place on a clean sheet of baking parchment.

Once all the truffles have been dipped, repeat the rolling again to add a second, slightly thicker, layer of chocolate. Return to the baking parchment and allow to set.

Dust with a little cocoa powder if desired.