Ingredients:

• 2 oz milk chocolate
• finely chopped
• 2 oz dark chocolate
• finely chopped
• 1/4 cup heavy cream
• Infusion of choice ( ex. 1.5 tbsp unsalted butter and 2 tbsp maple syrup)
• 10 oz half & half

Instructions:

1. First, make the ganache: Place the chocolates in a medium heat-safe bowl. Bring the cream, butter, and infusion to a boil in a small saucepan over medium-high heat.

2. Pour the boiling cream mixture over the chopped chocolate and set aside for 2 minutes. Then use a whisk or immersion blender to blend the chocolate mixture until smooth.

3. Then make the liquid truffle: Transfer the ganache and half-and-half to the saucepan and set it over medium-low heat. Whisk constantly until the mixture comes to a simmer. Turn off the heat and pour small servings into 4 oz cups. Enjoy!