Big Batch Rich Chocolate Truffles

• 2 lbs dark chocolate
• 1 lb unsalted butter
• 1 pint heavy cream
• 4 4 fluid ounces Bourbon or 4 fluid ounces liqueur

1. Chop the chocolate and butter into small pieces and place in a large metal bowl.
2. Bring the cream to a boil.
3. Immediately pour the hot cream over the chocolate and butter.
4. Stir until the chocolate and butter are completely melted.
5. Stir in the brandy.
6. Pour the ganache into a flat, shallow, ungreased pan and chill until firm.
7. Shape the ganache into rough balls using a melon ball cutter.
8. Immediately drop each ball into a pan of sifted cocoa powder or confectioner s sugar, rolling it around to coat completely.
9. Truffles can be stored in the refrigerator for 7 to 10 days.
10. Allow them to soften slightly at room temperature before serving.

chocolate, unsalted butter, heavy cream, bourbon

Taken from www.food.com/recipe/big-batch-rich-chocolate-truffles-56972 (may not work)