3 tbs heavy cream
3 tbs butter
9 oz semi-sweet chocolate, chopped
1/2 tsp vanilla
1/4 cup bourbon
cocoa powder, for dusting
Heat butter / heavy cream in a sauce pan until butter melts and cream simmers.
Turn off heat and add chocolate pieces.
Stir until chocolate melts and mixture becomes smooth.
Add bourbon / vanilla and stir until liquids incorporate into mixture.
Transfer to a bowl, cover, and refrigerate for 45 mins.
Line a cookie sheet with parchment paper or tin foil.
Using a melon baller, scoop chocolate mixture into balls on to cookie sheet.
Dust with cocoa powder and refrigerate again until serving.
Adapted from WILLIAMS-SONOMA
Makes 20x 3/4” balls