Rakija Infused Chocolate Truffles

Chop the dark chocolate into small, even pieces and place them in a heatproof bowl. Ensure the pieces are small enough to melt evenly. Set the bowl aside.

Pour the heavy cream into a small saucepan and heat over medium-low heat. Stir occasionally to prevent scorching. When the cream begins to simmer (small bubbles forming at the edges), remove it from the heat immediately.

Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2-3 minutes to allow the chocolate to soften. Afterward, gently stir the mixture with a spatula or whisk until completely smooth and glossy. Add the rakija to the mixture and stir until well combined.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the ganache is firm enough to scoop and shape.

Line a baking sheet with parchment paper. Use a small spoon or melon baller to scoop out portions of the chilled ganache, about 1 tablespoon each. Roll each portion between your palms to form smooth, round balls, and place them on the prepared baking sheet.

Pour the cocoa powder into a shallow bowl. Roll each ganache ball in the cocoa powder until fully coated. Shake off any excess powder before returning the truffles to the baking sheet.

Return the coated truffles to the refrigerator for at least 15 minutes to firm up again before serving. Store any leftovers in an airtight container in the refrigerator for up to a week.

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