10 ounces bittersweet chocolate, chopped fine
1/2 cup heavy cream
3 T. unsalted butter
1 T. light corn syrup
2 oz. bourbon
Preparation: Melt Chocolate in double boiler, or melt in 20 second bursts in the microwave (stirring after each 20 seconds till melted).
While chocolate is melting heat 1/2 cup of cream to a simmer, then remove from heat. Add hot cream into the melted chocolate. Add in the butter, corn syrup, and bourbon, and mix well.
Wrap truffle mix, and chill for a few hours in the fridge. Remove from fridge and scoop out portions the size of a teaspoon. Roll each portion into balls between the palms of your hands.
Next, roll truffles into cocoa or nuts as desired, then serve, or set aside for later use.