1/2 lb dark semisweet chocolate
1/2 cup heavy cream
1 1/2 tbsp finest Bourbon
Cocoa, shaved chocolate or drayettes
Procedures : Break chocolate into small pieces. Combine it with the cream in the top of a double boiler over simmering hot water (not boiling). Stir the chocolate and cream constantly until chocolate has melted and ganache is smooth. Remove from heat and allow to cool.
When the ganache has cooled, stir in bourbon. Pour the mixture into a small bowl. Cover with foil and refrigerate overnight or several days if desired.
When ready to make the candy, line a baking sheet with foil. Working with a small amount of the ganache at a time, using about 1 1/2 tsp. each, form into balls. Place them on the sheet. (Work quickly, using your fingertips and not the palm of your hands to help keep the mixture from becoming overly soft.)
Keep the chocolate balls cold, if possible, by placing them a few at a time on a tray in the refrigerator. Leave the chocolate balls lightly covered in the refrigerator for several hours or overnight, if desired. Sprinkle a pastry sheet with cocoa or chocolate shavings or Drayelle. Roll each ball into the cocoa or shavings, covering them well.
Refrigerate at once and leave until the truffles are quite firm several hours or overnight.
Place each truffle in a fluted silver or paper cup in a tin box and keep refrigerated. Serve very cold. Will keep several weeks under refrigeration