A nip of bourbon, a splash of cherry juice and a pinch of fragrant orange zest work their magic to mash up one of our favorite cold-weather cocktails into a bite-sized dessert. Use the best chocolate you can for this recipe; chopped high-quality bars are worth the splurge.
Ingredients
- 2½ cups chopped dark chocolate
- ½ cup heavy cream
- 3 tablespoons bourbon
- 1 tablespoon maraschino cherry juice
- 1 teaspoon orange zest
- 4 splashes angostura bitters
- Cocoa powder
Instructions
Place chocolate and cream in a medium bowl. Microwave in 3 (45-second) intervals, stirring in between each, until smooth. Stir in bourbon, cherry juice, zest and bitters until combined. Refrigerate until firm, about 6 hours.
To form truffles, scoop out balls of chocolate mixture using a 1-inch scoop or melon baller. Drop into a small bowl filled with cocoa; roll between your hands to smooth edges. Refrigerate in an airtight container until ready to serve, up to 3 days ahead.
