- 1/2 cup heavy cream
- 2 zested oranges (big strips, not the tiny zest)
- 1 lb dark chocolate (finely chopped)
- 4 tbsp. unsalted butter (softened)
- 1/3 cup Four Roses Small Batch Bourbon
Directions
- In small sauce pan, heat cream and orange zest to a high simmer. Keep an eye on it ... cream likes to boil over. That's not fun.
- Immediately add cream and butter to chocolate and remove zest. Shake the bowl a little to settle the chocolate and allow to set for a minute or two. Now stir, stir, stir, until smooth and silky.
- Add the bourbon and stir until completely incorporated. Bring the truffle batter to room temperature then cover and refrigerate until firm.
- Scoop out a big grape sized portion of truffle and roll into a ball. (It's gonna be messy, but you'll never be happier to lick your hands)
- I rolled mine in cocoa powder to deepen the flavor even more, but feel free to go wild, roll in sprinkles, powdered sugar, finely chopped nuts ... let your imagination go!
Written by Alice
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