Chocolate Bourbon Truffles Recipes

BOURBON DARK CHOCOLATE TRUFFLES

Steps:

• Heat the cream in a medium saucepan over low heat until simmering.
• Add the dark chocolate to a heatproof bowl and pour the cream over the chocolate.
• Cover the bowl with plastic wrap and allow to stand for 5 minutes, stirring occasionally, until smooth. Stir in the bourbon.
• Transfer the chocolate to the refrigerator to cool for 1 hour or until firm.
• Using a small melon-baller, form into 1-inch balls and place on a baking sheet lined with parchment.
• Return the chocolate to the refrigerator for 15-20 minutes.
• Melt the semi-sweet chocolate in the microwave at 30 second intervals, stirring in between until smooth.
• Dip each truffle in the melted chocolate and allow the excess to drip off.
• Return the truffles to the baking sheet and decorate with pecans, if desired.
• Transfer the baking sheet to the refrigerator and allow to chill until hardened.
• Store the truffles in an airtight container at room temperature for up to 5 days.

CHOCOLATE BOURBON TRUFFLES

Steps:

• Chop the chocolate into small pieces and place in a heat safe bowl.
• In a small saucepan heat the heavy cream until it starts to simmer. Remove from heat and allow to cool for a minute, the cream should not be bubbling, then pour it over the chopped chocolate and allow it to sit for about 2-3 minutes.
• Stir the chocolate slowly until all the chocolate is melted and it is a nice creamy smooth texture. If there are still bits of unmelted chocolate making the mixture lumpy you can place the mixture in the microwave for 5 second intervals until fully melted. Do not overheat the mixture.
• Pour the bourbon into the chocolate and stir until mixed.
• Cover the bowl with the ganache mixture and place in refrigerator to chill. Allow it to chill for at least 2 hours, or until solid. Can be chilled overnight.
• Once the ganache is chilled and solid, remove from the refrigerator. Allow to warm for about 5 minutes prior to scooping it out. Using a melon baller, or cookie scoop, or a spoon scoop out the ganache and roll into balls that are about an inch in diameter. Place these onto a cookie sheet that is lined with wax or parchment paper.
• Once all the ganache is rolled into balls, you can roll into any optional toppings such as sprinkles or unsweetened cocoa powder.
• Place the cookie sheet with the truffles in the fridge to allow to cool for at least 20-30 minutes, this will allow them to firm for serving. Serve immediately or store in refrigerator.

CHOCOLATE-BOURBON TRUFFLES

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.

KENTUCKY BOURBON TRUFFLES

Steps:

• Bring the cream to a boil and pour 1/3 over the chocolate
• With a spatula, mix rapidly to obtain a smooth and glossy texture. Gradually add the remaining hot cream, making sure to keep the smooth and glossy emulsion. Mix until the Chocolate is completely emulsified.
• Stir in softened butter and mix thoroughly. Then add the Bourbon, salt, and stir. Let the melted chocolate (ganache) chill in the refrigerator for a few hours, until set.
• Temper the ganache to room temperature and the consistency of toothpaste and put it in a piping bag. Pipe small balls on greaseproof paper. Let the truffles cool at room temperature, and roll balls between your hands to make a regular shape.
• Roll truffle in Cocoa powder, chill and stamp with seal stamp. Keep chilled for service

EASY CHOCOLATE BOURBON TRUFFLES RECIPE

Steps:

• Gather the ingredients.
• Combine chocolate chips and sweetened condensed milk in a saucepan over low heat. Heat, stirring, until melted and smooth; remove from heat.
• Stir in the vanilla, bourbon, and 1/2 to 3/4 cup pecans. Transfer to a small bowl. Cover and chill for 3 to 4 hours, or until mixture is firm.
• Working with fingertips, shape into 1-inch balls; roll in finely chopped pecans, sugar, or unsweetened cocoa. Place on a tray or baking sheet, cover loosely, and chill for at least 1 hour.

CHOCOLATE COCONUT BOURBON TRUFFLES

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.

BOURBON PECAN CHOCOLATE TRUFFLES

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.