Boozy chocolates? Yes please! This is a quick, easy and very fancy way to get into the festive spirit (spirits?). These are great with a strong coffee or espresso after dinner or, you know, for breakfast-no judgement here friends!
4 oz heavy cream
7 oz chocolate chips
1/2 oz butter, softened
2 oz Bourbon
1 pinch kosher salt
Place the chocolate chips in a large mixing bowl. Place the cream in a saucepan over medium high heat and heat until almost boiling.
Pour about 1/3 of the cream over the chocolate chips and mix vigorously until the chips are melted and the chocolate mixture is smooth and glossy. Keep mixing constantly while you gradually add the remaining cream.
Add the softened butter and mix well until combined – about 2 minutes. Add the bourbon and salt and mix until combined.
Place your chocolate ganache in the fridge for 2 hours or until set.
Take the ganache out of the fridge and leave it on the kitchen counter to temper until it is the consistency of toothpaste.
Cover the counter with cocoa. Take a teaspoon of the ganache and gently roll it in the cocoa until coated and in a nice, neat ball. Stamp with your seal. Place the truffles back in the fridge until you are ready to serve them.