Japanese-Inspired Chocolate Truffles - Live Learn Lovewell

Ingredients

• 18 oz dark chocolate (about 500 g)
• 1 cup heavy cream, room temperature
• 1 tbsp liquor of your choice (optional. I added whiskey, though bourbon or brandy works well)
• Cocoa powder for dusting
• Chop your chocolate! The smaller the pieces, the faster it will melt. A little extra work here will save you time during the melting process.
• Over a low flame, bring heavy cream until just shy of boiling. Immediately remove from heat when you see little bubbles on the side of the pot.
• Add chocolate shards to heavy cream and mix until smooth and melted. Add liquor.
• Chill in fridge for 3-5 hours.
• Remove from fridge and cut into squares. For the cleanest edges, use a sharp knife dipped in hot water.
• Dust with cocoa powder and enjoy!