Chocolate Bourbon Truffles

Prep time

1 hour 20 mins

Total time

1 hour 20 mins

If you've never had homemade truffles, you're in for a real treat! They're so much fun to make, get a friend or the kids to help. There's no way these can be anything but superb! Cream, butter, milk chocolate, semisweet chocolate, and whiskey, rolled in little balls, coated in cocoa, then dipped in more chocolate, then just sprinkle on your favorite toppings! Oh yes, they are rich and decadent, but we all deserve that on occasion! They make great gifts, beautiful, tasty and impressive! This recipe makes between 18 and 24 truffles, I quadrupled it to give as gifts and it worked beautifully.

Author: Ruth Guerri

Recipe type: Cookies

Serves: 24

Ingredients

¼ cup of heavy cream
4 Tbs (1/2 stick) of unsalted butter
6 oz. milk chocolate, chopped
6 oz. semisweet chocolate, chopped
pinch of salt
¼ cup of bourbon whiskey
cocoa powder for dusting

Coating:

12 oz. semisweet chocolate, chopped
toppings of your choice, chopped pecans, chocolate sprinkles, sugar sprinkles

Instructions

In a heavy saucepan over medium-low heat, combine the cream and butter. Stir until the butter melts and the cream simmers. Remove from the heat. Add the milk chocolate and semisweet chocolate, and stir until melted and smooth. Stir in the whiskey, then pour into a bowl. Cover and freeze just until firm enough to mound in a spoon, about 30 minutes.
Line the bottom of a baking sheet with aluminum foil. Scoop out the filling by tablespoonfuls and drop onto the sheet, you're not rolling them into balls at this point, spacing them evenly apart. Cover and freeze until almost firm but still pliable, about 30 minutes.
Sprinkle the cocoa on a flat surface, like a plate or foil-lined baking sheet. Now, roll each chocolate mound between your palms into a smooth ball, then roll in cocoa to coat evenly. .
Time to make the coating, line a second baking sheet with aluminum foil. Place the semisweet chocolate in the top pan of a double boiler or in a heatproof bowl. Place over gently simmering water in the lower pan. Heat, stirring frequently until the chocolate is melted and smooth. Remove from the heat.
Reroll the truffles between your palms to remove any loose cocoa. Drop 1 truffle ball into the chocolate, gently, coat it completely with chocolate using a fork to move it around, then tap it on the side of the pan to remove excess chocolate. Use a knife to slide the truffle off the fork and onto the prepared baking sheet. Immediately sprinkle with the toppings. Repeat the process until all truffles are coated and sprinkled. That's all! Enjoy! Store them in a dark, cool place in an airtight container for up to 1 week.