Whiskey-Spiked Chocolate Truffles

     I never expected this.  When my husband took early retirement last December, and with golf season (at least in Minnesota) several months out, I knew he would be around the house, a lot.  What I didn't know was -- that he'd be in "my kitchen" so much!  There are days we need a sign-up sheet for the oven.
     If I'm making this sound like a bad thing, it isn't.  He's been baking and mailing banana-chocolate chip bread to our daughter away at college on a regular basis.  And best of all, he cleans up the kitchen when he's finished.

     The week of Valentine's Day, my husband made Spiked Chocolate Truffles from the book The Northern Heartland Kitchen by Beth Dooley.  Bill is a devoted truffle-maker.  He has made Robert Linxe's Chocolate Truffles (from Maison du Chocolat), Milk Chocolate-Espresso Truffles, and Chocolate Truffles with Grand Marnier.  Using whiskey in truffles, for him, is a first. 
     These Spiked Chocolate Truffles are wonderful.  I've been treating myself to one each night.  I started eating the truffles the day they were made and noticed that after several days, the whiskey had mellowed and was more nuanced; deep, dark, and delicious!  I've found myself counting them, just so I know how many days are left to indulge.

+ SpiKed chOcoLate tRuffLeS
     adapted from a recipe by Beth Dooley | the northern heartland kitchen

+ Thank goodness my husband doubled the recipe below :-P

• 8 ounces semi-sweet chocolate
• 2 tablespoons unsalted butter
• 3/4 cup heavy cream, at room temperature
• 1/4 cup whiskey
• 1/4 cup unsweetened cocoa
1.  In a small saucepan, melt the chocolate with the butter over low heat, while stirring continually.  Slowly add the cream, stirring constantly, until the mixture is smooth.  Remove the saucepan from the heat and stir in the whiskey.  Transfer the chocolate mixture to a shallow bowl and refrigerate until solid -- about an hour.
2.  Sift a portion of the cocoa powder onto a plate.  Scoop a small amount of the chilled chocolate and form into a ball, about 1-inch in diameter; roll in the cocoa powder.  Place the truffles on a wax paper-lined plate.  Repeat with the rest of the chocolate.  Serve immediately, or store in an air-tight container in the refrigerator for several days.  If storing, you may want to roll the truffles in more sifted cocoa before serving.

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