The Abyss Truffles


  • 10 ounces dark chocolate
  • ½ C heavy cream
  • 2 ounces The Abyss
  • 1 C crushed pretzels or walnut pieces for topping


Simmer water in a double boiler. Add chocolate and heavy cream, heat for 3 minutes. Whisk mixture until creamy. Remove from heat and cool for 20 minutes. Add The Abyss and gently mix. Pour into casserole pan and cover with plastic wrap. Refrigerate for 3 hours.

Using a small spoon or melon baller, form truffles into ½ inch balls and roll onto topping. Using wax or parchment paper, place truffles into a container, cover and refrigerate.
Enjoy with a snifter of The Abyss