Don Draper Truffles
- 5 ounces heavy cream
- 10 ounces bittersweet chocolate (70% or higher), chopped
- 1/4 cup Bourbon, rye, or whiskey
- 3-4 dashes Angostura bitters
- 1/2 cup Turbinado sugar
- 1 orange, zested
- In a small saucepan over medium heat, bring the heavy cream to a gentle simmer. Place the chocolate in a medium size bowl and pour the hot cream over. After a minute gently whisk the mixture to allow the chocolate to evenly melt. When the chocolate is fully incorporated, stir in the alcohol and bitters and mix thoroughly. Taste before adding any more booze or bitters; you do not want to make the ganache too soupy. Smooth out the top layer, cover with plastic wrap and refrigerate for 30 minutes.
- While the ganache sets, mix the sugar with the zest and pour in out in a single layer over a sheet of parchment paper on a sheet tray or flat surface. Allow the sugar and zest to air dry for 15 minutes.
- Remove the ganache from the refrigerator. Scoop two teaspoons worth of ganache, and using the palms of your hands roll it into a ball. Using the clean tips of your finger roll the ball in the sugar mixture until well coated and place on a separate sheet tray lined with parchment paper. Continue until all the ganache is rolled, washing your hands in between if things get too sticky. If it is taking a while and the ganache becomes too soft, stick it back in the fridge for 10 minutes. When all the truffles have been rolled and coated place the sheet tray in the fridge for 20 minutes to set. Serve and enjoy!
heavy cream, chocolate, bourbon, bitters, turbinado sugar, orange
Taken from food52.com/recipes/25944-don-draper-truffles (may not work)