Party Truffles

Ingredients

• ¾ cup heavy cream

• 1.5 Tbsp. bourbon

• 1.5 Tbsp. maple syrup

• 1 Tbsp. firmly packed brown sugar

• 2 Tbsp. unsalted butter, cut into small cubes

• 4 oz. bittersweet chocolate, finely chopped

• ½ tsp. kosher salt

• 1 tsp Chocolate & Candied Lavender Bitters

• ¼ cup sifted cocoa powder (*)

  
  Tools: 1 ½-tsp. cookie-dough or icecream

  scoop (optional)

Instructions

1. In a small saucepan, combine the cream, bourbon, maple syrup, brown sugar & salt; place over medium-low heat; bring just to a simmer and then turn off the heat.

2. In a medium glass bowl combine the butter & chocolate. Pour the warm cream mixture over the chocolate mixture. Let sit for a couple of minutes, then stir gently until the mixture is melted and it’s well blended and smooth (may need to emersion blend).

3. One the chocolate is smooth, add in the bitters.

4. Transfer to shallow glass pan or bowl, refrigerate, uncovered, for about 2 hours (or overnight), until firm.

5. Line an airtight storage container with parchment paper and set it near your work surface. Sift the cocoa powder into a small, shallow bowl.

6. Using the scoop or two teaspoons, scoop up a small amount of the chocolate mixture and quickly roll it between your palms into a ball about 3⁄4 inch in diameter. Gently drop the truffle into the cocoa powder, turn to coat evenly, and then place in the prepared container.

7. Let sit at room temperature for 15 minutes before serving. Store in the refrigerator for up to 3 weeks.