Chocolate-Bourbon Truffles
- Total Time
- 20 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces bittersweet chocolate
- ¾cup heavy cream
- Pinch of salt
- 2drops vanilla extract
- 1tablespoon bourbon
- Cocoa powder
- ½cup toasted crushed pecans, pistachios or hazelnuts
Preparation
- Step 1
Set a stainless steel mixing bowl over a pan of boiling water to make a double boiler. Put chocolate, cream and salt in bowl and heat until chocolate is completely melted, about 15 minutes.
- Step 2
Add vanilla and bourbon and whisk thoroughly, until mixture is smooth and shiny. Pour into a pie plate or baking dish, cover with plastic wrap and refrigerate until firm, about 1 hour.
- Step 3
Use a melon baller or soup spoon to make rough ½-ounce spheres. Roll between cocoa-dusted palms, then in crushed nuts. Refrigerate, but don’t serve them ice cold; remove from the refrigerator 10 minutes before serving.
- The truffle mixture will keep up to a week, well wrapped in the refrigerator.
Private Notes
Comments
Delicious, but you can't taste the bourbon. Next time, I'll try reducing the amount of cream by one tablespoon, and adding an extra TBSP of bourbon. Also, this recipe easily makes 24 truffles, and even then they are a little too large. I'd say it makes 30 that are just the right size.
I chose this for my husband who likes dark chocolate without too much sugar or competing flavors - PERFECT! I streamlined the recipe to make it truly 'one-bowl.' Put chocolate and cream in a bowl, microwave 30 secs at a time stirring in between until melted and smooth (took 90s). Mix in everything else, refrigerate overnight. Take out the next morning and let sit at room temp for an hour, and they roll perfectly. They are actually a perfect consistency right out of the fridge for us.
Mr. Tanis - are you there? With the huge amount of chocolate to bourbon, i can't see 1 tbl making any difference. Additionally, what purpose do a mere two drops of vanilla extract serve? Thank you.
Could I substitute Amaretto for bourbon in these truffles?
These might be Keto? Anyone's thoughts?
So tasty! I added a smidgen more bourbon and played around with toppings- like adding a dash of chili powder and/or sea salt flakes. Rolling it in the cocoa powder made it difficult for the pecans to stick, so I would recommend lightly rolling them. They also didn't get firm enough in the fridge for an hour, so I put them in the freezer for an extra 30 minutes and it was perfect. You can also use a tablespoon spoon if you don't have a melon baller like me.