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Christmas: Williamsburg Bourbon Truffles

Source of Recipe


From "Camille Glenn's Old-Fashioned Christmas Cookbook"



List of Ingredients



• 8 ounces dark semisweet chocolate
  
• ½ cup heavy or whipping cream
  
• 1½ Tbsp best-quality aged Kentucky bourbon
  
• Unsweetened cocoa powder or shaved chocolate sprinkles, for rolling
  






Instructions



1. Break the chocolate into small pieces and combine them with the cream in the top of a double boiler. Place over simmering (not boiling) water and stir until the chocolate has melted and the mixture is smooth. Remove the pan from the heat and allow it to cool slightly, then stir in the bourbon. Pour the mixture into a small bowl, cover it with foil, and refrigerate overnight (or for several days, if desired).
   
   
2. When you are ready to make the candy, line a baking sheet with aluminum foil. Working quickly, form teaspoonfuls of the chilled ganache into balls. (You want to keep the mixture from softening too much, so use your fingertips rather than the palms of your hands.) As you form the truffles, place them on the foil; leave them in the refrigerator for several hours, or overnight if desired.
   
   
3. Sprinkle a pastry sheet with cocoa powder and roll each ball in it, covering it well. Refrigerate the truffles at once and leave until they are quite firm, several hours or as long as overnight. Serve the truffles very cold - in silver or paper fluted cups. It's a charming way to present them.
   
   Makes 24 truffles.
   
   
   • These delicious truffles will keep for several weeks in an airtight container in the refrigerator.
   
   • The bourbon should be an aged, superior whiskey. Vanilla is often a secret ingredient in Kentucky's fine bourbons.