Ingredients:

  • 8 oz high-quality dark chocolate, chopped
  • ½ cup heavy cream
  • 2 tablespoons Red Stag cherry bourbon
  • 1 teaspoon vanilla extract
  • 1 cup cocoa powder or melted chocolate (for coating)
  • Optional: sea salt for garnish

Instructions:

  1. Heat heavy cream in a saucepan over medium heat until just simmering.
  2. Pour the heated cream over the chopped chocolate in a heatproof bowl.
  3. Let sit for 2-3 minutes to soften, then whisk until smooth.
  4. Stir in Red Stag cherry bourbon and vanilla extract.
  5. Cover the bowl with plastic wrap and refrigerate for 1 hour or until firm.
  6. Once firm, use a small scoop or melon baller to portion out the ganache.
  7. Roll each portion into a ball between your palms.
  8. Roll each ganache ball in cocoa powder or dip in melted chocolate.
  9. Place on a parchment-lined baking sheet.
  10. Refrigerate truffles for another 30 minutes to set.
  11. Garnish with a sprinkle of sea salt if desired.
  12. Serve chilled, and enjoy the burst of flavors!