Boozy Chocolate Truffles

Makes 10-12

Ingredients

• 45 ml (3 tbsp) heavy cream

• 30 ml (2 tbsp) cream-based liqueur, I used Amarula

• Pinch of salt

• 100 gr (2/3 cup) semi-sweet chocolate, chopped

• 30 gr (2 tbsp) butter, unsalted, cubed, and room temp

• Options for topping;

  • Cocoa powder, unsweetened

  • Pistachio, finely crushed

  • Coconut, unsweetened and shredded

Instructions

1. Place chopped chocolate and a pinch of salt in a medium-sized bowl.

2. In a small saucepan, bring cream and liqueur to boil. Pour cream over the chocolate and let it sit for a minute. Whisk to combine until all of the chocolate melted. Let it sit until it reaches 30°C/86°F.

3. Add one cube of butter at a time and whisk to combine. Let it sit for an hour to set.

4. Take 2-3 tsp of ganache and shape it into balls. Places truffles into a plate with parchment paper. Let it cool in the fridge for 30 minutes.

5. Dip the truffle to the desired toppings and shake the excess off. Enjoy!