KENTUCKY BOURBON TRUFFLES
*Callebaut, Lindt, Tobler or any fine imported chocolate.
Break chocolate into small
pieces. Combine it with the cream in the top of a double boiler
over simmering hot water (not boiling). Stir the chocolate and
cream constantly until chocolate has melted and ganache is
smooth. Remove from heat and allow to cool. When the ganache has
cooled, stir in bourbon. Pour the mixture into a small bowl.
Cover with foil and refrigerate overnight or several days if
desired. When ready to make the candy, line a baking sheet with
foil. Working with a small amount of the ganache at a time, using
about 1 1/2 tsp. each, form into balls. Place them on the sheet.
(Work quickly, using your fingertips and not the palm of your
hands to help keep the mixture from becoming overly soft.) Keep
the chocolate balls cold, if possible, by placing them a few at a
time on a tray in the refrigerator. Leave the chocolate balls
lightly covered in the refrigerator for several hours or
overnight, if desired. Sprinkle a pastry sheet with cocoa or
chocolate shavings or Drayelle. Roll each ball into the cocoa or
shavings, covering them well.