Kentucky Bourbon Truffles Recipes

KENTUCKY BOURBON BALLS

Kentucky Bourbon Balls image

Try this smooth, delicious, and authentic Kentucky bourbon ball candy.

Provided by KY Piano Teacher

Categories Desserts Candy Recipes Truffle Recipes

Time 16h30m

Yield 24

Number Of Ingredients 5

Ingredients

1 cup chopped nuts
5 tablespoons Kentucky bourbon
½ cup butter, softened
1 (16 ounce) package confectioners' sugar
18 ounces semisweet chocolate

Steps:

Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.

Nutrition Facts : Calories 252 calories, Carbohydrate 31.3 g, Cholesterol 10.2 mg, Fat 13.9 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 6.5 g, Sodium 27.6 mg, Sugar 28.9 g

CHOCOLATE-BOURBON TRUFFLES

Chocolate-Bourbon Truffles image

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

Ingredients

8 ounces bittersweet chocolate
3/4 cup heavy cream
Pinch of salt
2 drops vanilla extract
1 tablespoon bourbon
Cocoa powder
1/2 cup toasted crushed pecans, pistachios or hazelnuts

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.

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