Place a medium sized glass bowl over a small saucepan filled half way with water. Bring the water to a boil and simmer on low heat. Add the chocolate, heavy cream and butter to the bowl and stir continually until melted and smooth. Remove from the heat and stir in optional bourbon, vanilla and salt. Place the mixture in the refrigerator to chill for 2 hours.
Microwave
In a medium sized microwave safe bowl combine the chocolate, heavy cream and butter. Microwave for 30 seconds then stir to combine, if needed heat in additional 15 second increments until smooth. Stir in the optional bourbon, vanilla and salt. Place the mixture in the refrigerator to chill for 2 hours.
Assembly
Line a baking sheet pan with parchment paper. After 2 hours use a small cookie scoop to scoop out the mixture into 20 small balls placed onto the pan. Roll in cocoa powder and place into an airtight container then refrigerate until ready to consume. Enjoy chilled or room temperature.
Notes
Net Carbs: 2gThis recipe was first published in December 2020.