- 6-ounces dark chocolate
- 2-ounces Milk chocolate
- 2/3 cup (160ml) heavy cream*
- 1 Tablespoon unsalted butter,
- 1/2 teaspoon dulce de leche extract
- 2 Tablespoon of whisky
Place the chocolate in a bowl and melt it in the microwave, set aside.
Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
Add the butter to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes.
Add the dulce de leche extract and whisky then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 3 hours.
Scoop 1 Tablespoon size of the mixture on a. Roll each into balls. .Roll each into toppings, if desired. Truffles taste best at room temperature!