These Chocolate Bourbon Truffles have a creamy bourbon dark chocolate center enrobed in perfectly tempered dark chocolate. Roll them in powdered sugar, cocoa powder and drizzle with chocolate for a variety!
There is something so satisfying about making homemade chocolates, especially chocolate bourbon truffles! Taking that first bite is heartwarming. Or that could be the whiskey ?
If you aren’t feeling up to tempering chocolate, I feel that deeply. You can roll the unenrobed (enrobed is a fancy pastry term for “dipped in chocolate”) truffle in cocoa powder and have an easy, delightful little treat.
You could also just melt down a chocolate bar, dip them, and just pop ‘em in the fridge like the busy badass who still magically has time to make homemade bonbons. We all bow down!
Let me give you a quick run-down on my love affair with chocolate…
- I have been head-over-heels obsessed with chocolate since Age 1. Under that fluffy white icing is a chocolate cake. You can see the love in my eyes. [Please also note that I did not face-plant into the cake like a typical 1-year-old. #classyfromday1 ]
- My second birthday and every birthday thereafter I had a chocolate cake with chocolate icing. It was 4 tiers and the top tier was mine. All mine. [Thanks, Mom – you’re the bomb!]
- For 20-ish years, if there was a molten chocolate cake or flourless chocolate cake on the menu, you could bet your life that Lindsey (that’s me) was going to order that. The first time I ordered something different it sent shock waves through the Farr Family dinner table (this was the year I discovered bread pudding).
Chocolate Bourbon Truffles
Ingredients
- 100 g Dark Chocolate (~3.5 oz)
- Pinch Salt
- 115 g Heavy cream (⅓ cup + 2 T)
- 11 g Bourbon or whiskey (¾ T (15g =1 T))
- Chocolate Couverture for dipping
- Cocoa powder
Instructions
- Place chocolate and salt in a medium bowl set on a dish towel. This will give the chocolate time to melt before cooling from the contact with the counter.
- In a small saucepot, bring cream to a boil.
- Pour cream over top of chocolate. Allow to sit for 1 minute undisturbed. This makes it so the cream does the heavy lifting for you and you don’t have to whisk for forever and risk cooling the cream before emulsifying.
- Starting in the center whisk the chocolate until it begins to emulsify (it will look smooth, shiny and silky). Gradually begin to whisk in a larger circle until a smooth, shiny ganache forms.
- Pour in the whiskey and whisk to combine.
- Pour out on plastic lined dish, cover with plastic and chill completely.
- Transfer to a piping bag or plastic baggie with a hole cut out. Pipe ganache into approximately 2t sized portions (10g). Roll to create balls.
- Chill completely before enrobing or coating in powdered sugar or cocoa powder. Watch the video below for more details on enrobing the truffles
Video Instructions
Notes
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