Dark Chocolate & Bourbon Bonbons - cooking recipe

Ingredients
    21 ounces good quality dark chocolate, chopped
    1 cup heavy cream
    3 tablespoons Bourbon
    1 teaspoon vanilla
    1/4 teaspoon salt
    Optional additional needs for decorating
    melted dark chocolate
    melted light chocolate
    toasted crushed hazelnuts
    1 small parchment paper, bags for fine decorating
    gold luster dust
Preparation
    Line a 9X9 baking tray with parchment. Chop chocolate and place in a large glass bowl. On the stove simmer heavy cream, bourbon, vanilla and salt. Just before it boils remove from heat and pour a quarter into the chopped chocolate. Allow to rest 2 minutes and mix a little. Slowly add the remainder of the cream and whisk. (Adding all the cream at once would cause the fat to separate from the chocolate which is not what you want.
    Mix thoroughly until creamy and pour into your parchment lined dish. Chill at least two hours or overnight before removing.
    Once set you can remove and cut into your desired shapes. I melted down various chocolates and using a dessert fork with a missing center tine, dipped each bonbon in a bath of chocolate before doing fine decorating using melted chocolate in a parchment bag.

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