Cooking For Engineers

[Cheryl]

1 cup heavy whipping cream
12 oz of Guittard Dark Chocolate Chips
1 1/2 teaspoons Madagascar bourbon vanilla extract
5 TBSP unsalted butter at room temperature
1/4 cup real liquid of choice - coffee, brandy, espresso, amaretto, rum, liqueur.

Bring the cream to JUST BEFORE boil and remove from the heat quickly. Stir in the chocolate until completely melted, can take 30 minutes for the chips to melt all the way.
Cool for 5 minutes, then add the butter, liquid, and Madagascar bourbon vanilla extract.
Let the mixture set for 4 hours in the refrigerator or overnight.
Scoop into balls using the truffle scoop and freeze for 10 minutes.

From http://www.anoccasionalchocolate.com/truffle-ganache.html