Dangerous Knowledge

There is some things a person should not be able to make at home at 8pm on a Saturday night. This is one of them. I am not responsible for what you do with this recipe. Especially if you drop a couple of these in a mug of hot milk with some extra sugar. I know NOTHING.
Photo courtesy of Hannah
Honey Jack Bittersweet Truffles

8 oz (1/2 lb) bittersweet chocolate, finely chopped
1/2 cup heavy cream
2-3 Tblsp Jack Daniel's Tennessee Honey or liqueur of choice (opt.)
High-quality dutch process cocoa powder or powdered sugar for coating (opt.)

Place finely chopped chocolate in a glass or ceramic bowl. Heat heavy cream just to boiling in a small pan or in the microwave. Immediately pour cream over chopped chocolate, cover bowl with lid or a piece of aluminum foil. Let sit for 10 minutes or so, or until chocolate is melted.

Once chocolate is melted, add the liqueur and slowly whisk the cream and melted chocolate together till smooth. Cover bowl and place in fridge for a couple of hours until set. If you can.

Scoop the solid ganache (yes, that's what you just made) approx. 2 Tblsp at a time onto a lined sheet pan. If it's warm and the ganache starts to melt, place the pan in the fridge and let the ganache re-solidify before proceeding.

Roll the scoops into balls, then roll the balls in the cocoa powder, or powdered sugar, or anything else you can think of. If you don't want to coat them -- like, say, if you doubt they'll be around long enough to warrant the extra attention -- you can wrap them individually in plastic wrap.
Like I said, I know NOTHING. You're on your own.

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