You can infuse this drink with subtle or bold flavors. The folks at French Broad Chocolate like to add syrups like salted caramel, lavender or maple. We encourage you to play with those, but also get creative and try some of your own!
Ingredients
- 2 ounces milk chocolate, finely chopped
- 2 ounces dark chocolate, finely chopped
- ¼ cup heavy cream
- 1½ tablespoons unsalted butter
- 2 tablespoon maple syrup
- 10 ounces half & half
Preparation
Make the ganache: Place the chocolates in a medium heat-safe bowl. Bring the cream, butter and syrup to a boil in a small saucepan over medium-high heat. 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.
When you’re ready, 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 ounce cups. Enjoy!
