Ingredients:
1/2 Cup Heavy Cream
1/2 Bag Chocolate Chips
3 TBS Bourbon + Cinnamon Maple Syrup
Chocolate Coating:
1/2 Bag of Chocolate Chips
Start by adding the heavy cream to a saucepan and heat it up until just before boiling. From there, pour the warm heavy cream on the chocolate chips and mix until they are melted. Add in the bourbon + cinnamon maple syrup. Put the mixture in the refrigerator for about 2 hours until it hardens.
Once hardened, scoop out small balls of the chocolate mixture and place it on a pan. Put the chocolate balls back into the fridge for another 30 minutes.
Melt the remaining chocolate and then coat each of the chocolate balls with the melted chocolate to create a hard coating over the balls.
Place the coated chocolate truffles back into the fridge for about 20 minutes and then brush some more bourbon + cinnamon maple syrup on for a little extra flavor!