Tuesday, August 11, 2009

More Bourbon, but with chocolate!

Chocolate truffles, so rich, so delicious.
My first attempt.
I don't know why it took me so long to get around to making these melt in your mouth morsels. Bourbon Chocolate Truffles.
Half of the batch were bourbon and half were sans booze.
I used a middle of the road chocolate for this first go, but my next will be using a more decadent variety.

8 oz. semisweet chocolate
3/4 cup heavy cream
2-3 Tblsp. bourbon or other of choice.
2 Tblsp. room temperature unsalted butter
2/3 cup unsweetened cocoa (more for dusting)

Chop choc.
Heat cream in saucepan until hot, not boiling, and not simmering.
Pour over chopped chocolate.
Let stand a few minutes, then stir until smooth.
Stir in butter.
Stir in booze, if using.
Stir in cocoa.
Drop small spoonfuls on a parchment or wax paper lined baking sheet.
Place in freezer for at least 30 minutes.
Remove and round the mounds in hands and then roll in cocoa.