Bourbon
Truffles
1/2
lb
dark
semisweet
chocolate
1/2
cup
heavy
cream
1
1/2
tbsp
finest
Bourbon
Cocoa,
shaved
chocolate
or
drayettes
Break
chocolate
into
small
pieces.
Combine
it
with
the
cream
in
the
top
of
a
double
boiler
over
simmering
hot
water
(not
boiling).
Stir
the
chocolate
and
cream
constantly
until
chocolate
has
melted
and
ganache
is
smooth.
Remove
from
heat
and
allow
to
cool.
When
the
ganache
has
cooled,
stir
in
bourbon.
Pour
the
mixture
into
a
small
bowl.
Cover
with
foil
and
refrigerate
overnight
or
several
days
if
desired.
When
ready
to
make
the
candy,
line
a
baking
sheet
with
foil.
Working
with
a
small
amount
of
the
ganache
at
a
time,
using
about
1
1/2
tsp.
each,
form
into
balls.
Place
them
on
the
sheet.
(Work
quickly,
using
your
fingertips
and
not
the
palm
of
your
hands
to
help
keep
the
mixture
from
becoming
overly
soft.)
Keep
the
chocolate
balls
cold,
if
possible,
by
placing
them
a
few
at
a
time
on
a
tray
in
the
refrigerator.
Leave
the
chocolate
balls
lightly
covered
in
the
refrigerator
for
several
hours
or
overnight,
if
desired.
Sprinkle
a
pastry
sheet
with
cocoa
or
chocolate
shavings
or
Drayelle.
Roll
each
ball
into
the
cocoa
or
shavings,
covering
them
well.
Refrigerate
at
once
and
leave
until
the
truffles
are
quite
firm
several
hours
or
overnight.
Place
each
truffle
in
a
fluted
silver
or
paper
cup
in
a
tin
box
and
keep
refrigerated.
Serve
very
cold.
Will
keep
several
weeks
under
refrigeration.
Submitted By (Miki)
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