Dark Chocolate Truffles with Pomegranate Liqueur

In a small sauce pan over medium heat, bring the heavy cream and light corn syrup to a simmer.

Put bittersweet chocolate (chips or chopped chocolate) and butter in a small glass or metal bowl. Pour heavy cream and light corn syrup mixture over chocolate and butter and let sit for 2 minutes.

Stir together the cream mixture, chocolate and butter to incorporate making sure all chocolate is melted. If needed, place bowl over a smaller pot with hot water (not boiling) to slightly warm and continue to melt chocolate.

Add cayenne and mix. Add liqueur a little at a time, being sure to mix well.

After chocolate mixture is combined well and smooth, place in the refrigerator for an hour.

If using nuts to coat, in a food processor, process nuts until finely chopped. If using cocoa powder, pour cocoa in shallow dish.

After an hour, remove chocolate from refrigerator. Using a teaspoon, scrape across the chocolate and with the palms of your hand, gently make about 1″ balls with the chocolatey goodness.

Gently roll truffle balls in your coating of choice. Just make sure if you choose to coat in cocoa powder to remove the excess either by tapping it off or rolling on a paper towel.

Place on waxed paper or a silicone mat on a baking sheet or dish and refrigerate to harden a little bit more.

Note: if you’re good with chocolate, you can certainly dip these in chocolate and chill to harden.

Enjoy!