White Chocolate and Mescal Truffles
by Chef Tony Cahill of Old Blinking Light
Serves 12

Ingredients

Truffles:
12 oz. White chocolate (chopped)
1/2 cup Heavy cream
2 T Mescal

Coating:
8 oz. Dark chocolate (chopped)
1 T Butter

Method:

• Chop the white chocolate into a large mixing bowl.
• Heat the cream and mescal to a high simmer/low boil and pour (all at once) over the chopped chocolate. Allow to sit for a few minutes. Then slowly stir the cream and the chocolate until fully emulsified. Allow the chocolate mixture to cool (in a refrigerator is fine).
• While the white chocolate mixture is cooling, chop the dark chocolate into a large mixing bowl.
• Fill a sauce pot halfway with water and place on the stove on medium heat. Put the large bowl with the dark chocolate on top of the pot (a double boiler). Leave the dark chocolate alone and allow to melt, stirring occasionally. 
• Then, using an electric mixture, whip the chocolate mixture until light and fluffy. Be careful not to over whip or the chocolate will become grainy.
• Once the chocolate is whipped, scoop into 2 oz. balls and roll between your hands to shape.
• Once the dark chocolate is fully melted, allow to cool slightly, but keep it at a temperature around 90-95 degrees.
• Once the dark chocolate is ready, dip the white chocolate balls into the melted dark chocolate and place on a sheet tray.
• Once all the chocolate is dipped, place the tray in the refrigerator for 20-30 minutes.