White russian truffles

1 3/4 lb Milk chocolate, divided
      1 c  Whipping cream
    1/4 c  Kahlua
 
  1.   Chop finely 1 lb of the chocolate.  Melt in a double boiler to 120
  degrees.  Measure the cream into a 3-quart saucepan and bring just to the
  boil.  Remove from the heat and cool to 120 degrees.  Add the chocolate to
  the cooled cream and stir until the mixture is smooth.
  
  2.   Stir the Kahlua into the chocolate, mixing well.  scrape onto a baking
  sheet and refrigerate until firm.
  
  3.   Finely grate the remaining 3/4 lb of the chocolate.  (This is easiest
  to do using the grater blade of a food processor.) Remove the filling from
  refrigeration and form into small rough balls.  Place on a baking sheet
  lined with wax paper.
  
  4.   Roll the truffles in the grated chocolate, pressing gently to adhere.
  
  5.   Refrigerate overnight.  Remove from refrigeration 15 minutes before
  serving.  Note:  these truffles do not hold well at room temperature.