Why drink it when you can eat it in CHOCOLATE! Super quick and easy recipe – all the deliciousness. Add your favorite liquor and enjoy!
1 1/3 cups heavy cream
3 - 4 tablespoons dark Rum (or any other liquor of your choice)
315 grams (11 ounces) dark chocolate
1/2 cup Black Velvet Cacao powder
4 tablespoons butter, chilled, cut into small cubes
1/4 cup light brown sugar
1/2 cup Black Velvet Cacao powder for coating
In a saucepan heat the heavy cream until barely simmering (do not boil). Remove from heat. Add the Rum.
Stir in chopped dark chocolate, Black Velvet Cacao, and butter, and stir until smooth. Stir in the brown sugar and whisk until well combined.
Transfer to a bowl and allow to cool completely. Cover with plastic wrap and chill for at least 4 hours, preferably overnight.
Once solid, using a cookie scoop or tablespoon, portion the ganache into 1 oz portions. Roll the balls between your hands and place on a baking sheet lined with parchment or wax paper. It will be a little messy, enjoy it!
Pour the cacao powder for coating into a small bowl and roll the truffles in the coating.
Store for up to 2 weeks in an airtight container at room temperature around 60 - 75 degrees.