- 10 oz Bittersweet Chocolate (Ganache)
- 1 oz butter, unsalted
- 8 oz heavy cream
- 3 oz Bourbon
Finish: 1 pound Bittersweet Chocolate
Bring cream to a boil, pour over the chocolate. Let it sit for 2 minutes then stir till smooth. Add butter in small pieces and stir until it blends with the ganache chocolate. Add the bourbon and stir gently. Refrigerate until it is firm. Scoop out small amounts with a small ice cream scoop. Roll truffles in hands until smooth. Refrigerate/ freeze until nice and cold.
Melt one pound of chocolate. Dip truffles in the chocolate taking out a few at a time. Put finished truffles on parchment paper and refrigerate. Once the chocolate sets, they are ready to eat!