Ingredients

The following ingredients have 4 Servings
  • 8 ounces bittersweet chocolate
  • 3/4 cup heavy cream
  • Pinch of salt
  • 2 drops vanilla extract
  • 1 tablespoon bourbon
  • Cocoa powder
  • 1/2 cup toasted crushed pecans, pistachios or hazelnuts

Instruction

  • Set a stainless steel mixing bowl over a pan of boiling water to make a double boiler. Put chocolate, cream and salt in bowl and heat until chocolate is completely melted, about 15 minutes.
  • Add vanilla and bourbon and whisk thoroughly, until mixture is smooth and shiny. Pour into a pie plate or baking dish, cover with plastic wrap and refrigerate until firm, about 1 hour.
  • Use a melon baller or soup spoon to make rough 1/2-ounce spheres. Roll between cocoa-dusted palms, then in crushed nuts. Refrigerate, but don’t serve them ice cold; remove from the refrigerator 10 minutes before serving.