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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 following this tutorial on tempering dark 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 hazelnut 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
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!
Ingredients
- 100 g dark chocolate
- Pinch kosher salt
- 115 g heavy cream
- 11 g bourbon or whiskey
- chocolate couverture for dipping optional, learn how to enrobe truffles with this post
- cocoa powder optional coating
- powdered sugar optional coating
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 2 teaspoon sized portions (10g). Roll to create balls.
- Chill completely before enrobing or coating in powdered sugar or cocoa powder. Watch the Youtube Video below for more details on enrobing the truffles.
Video
Notes
Let’s get into it like a PROFESSIONAL CHEF:
Presentation – 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. Flavor Tips – My professional advice overall is that it is all about balance. In this truffle recipe, the kosher salt and dark chocolate balance out the whiskey. Technique – If the ganache breaks (it looks grainy), then whisk in small amounts of cold cream. If the chocolate didn’t melt because the cream wasn’t hot enough or it cooled before the chocolate melted, then place it in a bowl over a pot of simmering water and allow the chocolate to melt. This might break the emulsion and you might have to remove from the heat and whisk in a little cold cream. Helpful Tools – I use a French whisk (straight rather than curved) to make my ganache. Begin whisking gently in the center until the chocolate starts to emulsify. It will look smooth and silky. Then gradually work your way out towards the edges of the bowl until the whole bowl is one smooth ganache! Be sure to only whisk in one direction to minimize the risk of the ganache breaking. Variations – I use 55% dark chocolate in this truffle recipe but you can use whichever chocolate you like. Using chocolate with a lower percentage of cocoa solids makes these truffles too sweet for my taste personally. Storage – Store rolled truffles in the refrigerator in an airtight container or ziptop baggie for up to 4 weeks. Chocolate truffles will keep for one month refrigerated or 10 days at room temperature. You can freeze truffles; however, I find that it changes the texture and flavor of the chocolate.Nutrition
Calories: 41kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 2mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Like this? Leave a comment below!
This was my first time making any truffles. I didn’t have a piping bag, so just used a spoon and gloves to form them. Looks much easier with a piping bag. I highly recommend that part.
I enveloped them in chocolate and they are amazing. The inside is really creamy and the bourbon is just the right amount, and not overpowering. Will definitely be making again.
Hi John! Thank you so much for commenting, I love to hear that it was such a success for you! ?