CHOCOLATE COCONUT BOURBON TRUFFLES
Provided by Damaris Phillips
Categories dessert
Time 2h25m
Yield about 25 truffles
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, bring the coconut milk to a simmer, 6 to 8 minutes. While the coconut milk heats, set a heatproof bowl over the top of the saucepan and add the chocolate chips. Once the coconut milk comes to a simmer, remove from the heat, carefully pour the coconut milk over the chocolate chips and let sit for one minute. Stir with a silicone spatula until smooth and melted. Stir in the bourbon and coconut extract.
- Pour the mixture into an 8-by-8-inch glass dish in an even layer. Gently tap to release any air bubbles. Cover with plastic wrap and refrigerate until cool and set up, about 2 hours.
- Line a rimmed baking sheet with parchment and sprinkle with the cocoa powder. Use a 1-tablespoon scoop to portion the truffles. Place them on the prepared baking sheet and roll to coat in the cocoa powder. Refrigerate until ready to serve.
CHOCOLATE-BOURBON TRUFFLES
The perfect hedonist dessert is one chocolate truffle, followed by one more. Though these look fancy, they're actually quite simple to prepare.
Provided by David Tanis
Categories easy, candies, dessert
Time 20m
Yield 16 to 18 truffles
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Use a melon baller or soup spoon to make rough 1/2-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.
BOURBON PECAN CHOCOLATE TRUFFLES
Chocolate truffles are spiked with bourbon and then rolled in chopped pecans.
Provided by Food Network Kitchen
Time 3h30m
Yield makes 12-24 truffles (depending on the size)
Number Of Ingredients 4
Steps:
- Put the chocolate in a medium bowl. Heat the cream in a small saucepan until it just comes to a boil. Pour the cream over the chocolate and stir once to mix the chocolate and cream together. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Uncover and whisk until smooth and shiny. Microwave in 10 second increments if there are any un-melted lumps of chocolate. Stir in the bourbon.
- Press a piece of plastic wrap directly against the surface of the chocolate and set aside in a cool place until the chocolate is thick and firm enough to hold its shape when rolled, about 2 hours.
- Line a baking sheet with parchment. Use 2 spoons to drop small mounds of chocolate onto the baking sheet. Then, with cold hands, roll each truffle between your open palms to make smooth round balls. You may need to run your hands under cool water frequently as you work.
- Put the pecans on a plate and roll each truffle until well coated. Refrigerate until very cold.
BOURBON SOAKED TRUFFLES
Make and share this Bourbon Soaked Truffles recipe from Food.com.
Provided by Shirl J 831
Categories Candy
Time 8h10m
Yield 2 1/2 dozen
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in top of double boiler. Bring water to a boil; reduce heat to low and cook till chocolate melts, stir constantly. Add butter, one piece at a time, stir with wire whisk till butter melts and mixture is smooth. Remove from heat, and stir in gingersnap crumbs. Cover and chill 8 hours. shape mixture into 1" balls. Roll balls in nuts or sugar. place truffles in candy paper cups. Store in airtight container in fridge.
Nutrition Facts : Calories 1205.8, Fat 76.7, SaturatedFat 44.1, Cholesterol 97.6, Sodium 610.9, Carbohydrate 121.2, Fiber 9.2, Sugar 58.3, Protein 10.8
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