Bourbon Whiskey Truffles
4 oz. Whipping cream
7 oz. Valrhona Baking Dark Chocolate
1/2 oz. Butter
1 oz. Bourbon Whiskey
Bring the cream to a boil. Pour 1/3 of the cream over the chopped Valrhona Baking Dark Chocolate.
With a spatula, mix rapidly to obtain a smooth and glossy texture. Gradually add the remaining cream, making sure to keep the smooth and glossy emulsion.
Mix until the Valrhona Baking Dark Chocolate is completely emulsified.
(For a perfect emulsion, see our "What is an Emulsion ?" tips)
Stir in softened butter and mix thoroughly. Then add the Bourbon and stir.
Leave the ganache chill until set for about 12hs.
Put teh ganache in a piping bag.
Pipe small balls on the greaseproof paper. Roll ball between your hands to make a regular shape.
Roll truffle in Valrhona Cocoa Powder.