Ingredients
- ¾ cup heavy cream
- 3 tbsp Maple Bourbon
- 3 tbsp Pure Maple Syrup
- 3 tbsp Maple Granulated Sugar
- 4 tbsp (2 oz.) unsalted butter, cut into small cubes
- 8 oz. bittersweet chocolate, finely chopped
- ½ tsp kosher salt
- ¼ cup Dutch-process cocoa powder
Directions
- In a small saucepan, combine the cream, bourbon, maple syrup and granulated sugar; place over medium-low heat; bring just to a simmer
and then turn off the heat. - In a medium glass dish (a 9-inch pie dish works well), combine the butter, chocolate and salt. Pour the warm cream mixture over the chocolate mixture. Let sit for a couple of minutes, then stir gently until the mixture is melted and it’s well blended and smooth. Refrigerate, uncovered, for about 2 hours, or until firm.
- Line an airtight storage container with parchment paper and set it near your work surface. Sift the cocoa powder into a small, shallow bowl.
- Using the scoop or two teaspoons, scoop up a small amount of the chocolate mixture and quickly roll it between your palms into a ball about 3⁄4 inch in diameter. Gently drop the truffle into the cocoa powder, turn to coat evenly, and then place in the prepared container. Store in the refrigerator for up to 3 weeks. Let sit at room temperature for 15 minutes before serving.
