Jack Daniels Dark Chocolate Truffles


500 grams dark chocolate
200ml heavy cream
50 ml Jack Daniels, or Whiskey of choice

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.

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