Ingredients
- 500 grams dark chocolate
- 200ml heavy cream
- 50 ml Jack Daniels, or Whiskey of choice
Method
Place 500 grams of dark chocolate chips, or block chocolate chopped into chip size pieces in a large mixing bowl. Add 50 ml of Whiskey to chocolate, set aside.
Scald the cream, (bring just to a boil in a pot, then remove from heat)
Pour cream over chocolate and Whiskey and whisk until all chocolate is melted, and the mixture is smooth. Heat the mixture over a double broiler if necessary. This will be your ganache, the soft center of the truffle. Let mixture cool in fridge, about two hours.
Remove the hardened ganache from fridge. Using a melon-baller, scoop out ganche and roll into balls on a large surface.
Sift some cocoa powder into a small bowl. Using gloved hands or two spoons, roll the ganache balls in the cocoa powder to coat them.
Store truffles in an air-tight container in fridge for up to three weeks.