Big Batch Rich Chocolate Truffles - cooking recipe

Ingredients

2 lbs dark chocolate
1 lb unsalted butter
1 pint heavy cream
4 4 fluid ounces Bourbon or 4 fluid ounces liqueur

Preparation

Chop the chocolate and butter into small pieces and place in a large metal bowl.
Bring the cream to a boil.
Immediately pour the hot cream over the chocolate and butter.
Stir until the chocolate and butter are completely melted.
Stir in the brandy.
Pour the ganache into a flat, shallow, ungreased pan and chill until firm.
Shape the ganache into rough balls using a melon ball cutter.
Immediately drop each ball into a pan of sifted cocoa powder or confectioner s sugar, rolling it around to coat completely.
Truffles can be stored in the refrigerator for 7 to 10 days.
Allow them to soften slightly at room temperature before serving.