Chocolate Truffles With Alcohol Recipe
636 g Dark chocolate 64% cacao
189 g Heavy cream 40 % fat
57 g Invert sugar
58 g alcohol (your choice of flavor) ex. Cognac
57 g butter
Add flavor to complement the alcohol if needed.
1. Chop chocolate and set in food processor
2. Heat the cream, invert sugar and butter to 180F
3. Pour the hot liquids over the chopped chocolate and blend until smooth.
Pipe into silicone molds and set for 24 hours in refrigerator
5. Freeze for 12 hours at -20F.