by Rhett Morris | Photography by Diana Matthews
10 ounces dark chocolate, chopped
½ cup heavy cream
1 tablespoon light corn syrup
3 tablespoons unsalted butter
1 teaspoon kosher salt
¼ cup bourbon or brandy
½ cup cocoa powder
In a sauce pan, heat cream, corn syrup, butter and salt until milk almost boils. Remove from heat, add chocolate and stir until smooth. Add bourbon and stir until mixed well. Place mixture into an 8 x 8 baking dish, and put in refrigerator for 1 hour. Take a large melon baller and scoop out chocolate, and then smooth it out by rolling it in palm of your hands. Cover each truffle with cocoa powder.
Morris, owner of Rhett’s Restaurant, Personal Chef & Catering, is an award-winning chef, specializing in Southern gourmet fare with fresh ingredients. He can be reached at 910-695-3663 or firstname.lastname@example.org.