Espresso Bourbon Truffles

• Produce

  • 1 Cocoa powder to roll the truffles in, unsweetened

• Baking & Spices

  • 8 oz Bittersweet chocolate
  • 1 pinch Salt
  • 1/2 Vanilla bean, seeds from

• Drinks

  • 1/2 tsp Espresso, instant powder

• Dairy

  • 3 tbsp Butter, unsalted
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 2 tbsp Bourbon

Found on us9.campaign-archive1.com

Ingredients

• ½ cup heavy cream
• 3 tablespoons unsalted butter
• ½ teaspoon instant espresso powder
• seeds from ½ a vanilla bean
• pinch of salt
• 2 tablespoons Bourbon
• 8 ounces bittersweet chocolate, finely chopped (I used Ghirardelli 60 percent cacao bittersweet chocolate baking bars)
• unsweetened cocoa powder to roll the truffles in

Directions

• Add cream, butter, espresso powder, vanilla and salt into a sauce pan, bring to a boil and stir until you have a homogeneous mix.
• Take off the heat and add the Bourbon.
• Pour the hot cream mix over the chocolate and let sit for 1 minute.
• Stir together until everything is well combined and no chocolate clumps remain. (You may need to heat the mixture over a pot of hot water to get rid of the last pieces of chocolate).
• Cover and put in the fridge for 3 hours.
• With a melon baller or a spoon, scoop out the chocolate and quickly roll into balls with your hands.
• Roll each ball in the cocoa powder.
• Keep the truffles in the fridge until you serve them and dont inhale when you bite into them.