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.

Cocktail Time Kentucky Style

As I mentioned my personal culinary adventures have come to a slow pace as of recent. Now to be honest, do you ever really just stop? Of course not. Even with my new kitchen in disarray and everything to be found in a box in a different room other than the kitchen, do you really stop creating? No.

And to that I say "cheers!"

Here is a delectable concoction I call the "Kentucky Peach" or the "Kentucky Honey Do". D O not D E W by the way, because once you DO have one, you will certainly want to have another.

Also, finally with this new move of mine I have the room for the veggies and herbs of my very own.

Finally.

This recipe will be for an individual cocktail, but obviously can be made as multiples...

Pit a peach and chop.

Place in glass.

Add 1 oz. Honey Liquor (Barenjager)

2-3 deleaved sprigs of Lemon Thyme.

Muddle the peach, the liquor, and the leaves.

Add ice.

Fill with Kentucky Bourbon (I used Makers Mark)

Give a little shake and pour back in glass, add more ice if necessary.

Perfect summer libation.

Cheers!