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!
Place chocolate and salt in a medium bowl set on a dish towel. The towel will help retain the heat from the cream in the bowl, which helps melt the chocolate.
In a small saucepan, bring the cream to a boil.
Pour the hot cream over the chocolate mixture. Allow it to sit for 1 minute undisturbed. This makes it so the cream does the heavy lifting for you, and you don’t have to stir 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 the ganache onto a plastic-lined dish, baking sheet or pan and cover with plastic wrap. This prevents a skin from forming, keeping it smooth. Chill completely before enrobing or coating in powdered sugar or cocoa powder.
Transfer to a piping bag or plastic baggie with a hole cut out. Pipe ganache into approximately 2 teaspoon-sized portions (10g) onto a parchment paper lined tray.
Roll to create truffle balls.
Chill completely before enrobing, or coating in powdered sugar or cocoa powder. Watch the Youtube Video below for more details on enrobing chocolate.
Video
Notes
Technique - If the ganache breaks (it looks grainy), then whisk in small amounts of cold cream.Variations - 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.Storage - Store rolled truffles in the refrigerator in an airtight container or zip-top baggie for one month refrigerated or 10 days at room temperature.