Dark Chocolate & Bourbon Bonbons

• 21 ounces good quality dark chocolate, chopped
• 1 cup heavy cream
• 3 tablespoons Bourbon
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• Optional additional needs for decorating
• melted dark chocolate
• melted light chocolate
• toasted crushed hazelnuts
• 1 small parchment paper, bags for fine decorating
• gold luster dust

1. Line a 9X9 baking tray with parchment. Chop chocolate and place in a large glass bowl. On the stove simmer heavy cream, bourbon, vanilla and salt. Just before it boils remove from heat and pour a quarter into the chopped chocolate. Allow to rest 2 minutes and mix a little. Slowly add the remainder of the cream and whisk. (Adding all the cream at once would cause the fat to separate from the chocolate which is not what you want.
2. Mix thoroughly until creamy and pour into your parchment lined dish. Chill at least two hours or overnight before removing.
3. Once set you can remove and cut into your desired shapes. I melted down various chocolates and using a dessert fork with a missing center tine, dipped each bonbon in a bath of chocolate before doing fine decorating using melted chocolate in a parchment bag.

chocolate, heavy cream, bourbon, vanilla, salt, decorating, chocolate, light chocolate, hazelnuts, parchment paper, gold luster

Taken from www.food.com/recipe/dark-chocolate-bourbon-bonbons-535050 (may not work)