Begin by setting up a double boiler on your stovetop. Place semi-sweet chocolate chips and sweetened condensed milk into the top of the boiler, stirring gently over medium heat until the mixture melts completely and becomes smooth, about 5–7 minutes.

Remove from heat and let it cool slightly. Stir in the Kahlua thoroughly until well integrated.

Transfer the mixture into a medium mixing bowl. Cover it and refrigerate for about 3 hours, or until firm.

Scoop out approximately a tablespoon of the mixture using an ice cream scoop and roll into bite-sized balls.

Roll each truffle in colored nonpareils until fully coated and place them on a parchment-lined cookie sheet.

Chill the coated truffles in the refrigerator for at least 30 minutes before serving.