Holiday Bourbon Truffles – they may look sweet and innocent, but look out! They are wickedly good!
This recipe was sponsored by Four Roses bourbon and Frontier Coop. All opinions expressed are my own.
If you aren’t familiar with truffles, there are many kinds out there – California truffles, Harvey truffles, European truffles, and more. These are a variation of the French truffle – made with fresh cream and chocolate rolled in cocoa or nuts.
To begin, finely dice 10 ounces of good quality, bittersweet chocolate.
Place the chopped chocolate in a glass mixing bowl with 3 tablespoons of butter. Put this in your microwave and cook on high for 30 seconds. Stir it together and repeat. Give it a final stir and set it aside for a moment.
In a small saucepan, combine 1/2 cup of heavy cream and a tablespoon of light corn syrup.
While stirring, bring this mixture to a simmer over medium heat. When it begins to bubble, remove it from the heat.
Pour it over the melted chocolate and let it sit for 2 minutes.
After the two minutes, stir the chocolate and cream mixture together until smooth.
Add in 1/4 cup of bourbon and 1 teaspoon of vanilla. Stir gently until this is completely combined.
Pour the chocolate goodness into a 8×8 glass baking dish. Refrigerate for an hour.
After it has chilled, line a baking sheet with parchment paper and, with a small scoop or melon baller, scoop out little balls of chocolaty heaven. Place each on the parchment paper. This will make about 25 – 26 balls. Place the sheet into the refrigerator and chill for another half an hour.
While they chill, very finely chop a half cup of pecans.
Place the chopped pecans in a bowl. In another bowl combine 1/2 cup Dutch processed baking cocoa and 1/2 teaspoon of cinnamon. Stir those together. In a third bowl, you can add a half cup of toasted coconut or candy sprinkles. Whichever you like.
When the balls have finished chilling, melt 8 ounces of semi-sweet chocolate morsels in a double boiler (a heat safe bowl placed over a sauce pan with an inch of simmering water in it.) Gently melt this chocolate. Be very mindful of the temperature and take your time. The chocolate should not get more than 90-92 degrees or you will have chocolate concrete. I highly recommend using a candy thermometer to monitor the temperature of the chocolate.
Grab a cold chocolate ball and quickly dip it into the melted chocolate. Lift it out with a fork; this allows the excess chocolate to drip off.
Roll the truffle in one of the bowls – the chopped nuts, cinna-cocoa blend, sprinkles, or coconut – whichever you chose. Do about a third of the truffles with each of the coatings. As you coat each truffle, place it on another parchment lined baking sheet. Once they are all done, refrigerate for an hour.
Place the chilled truffles in mini muffin papers and store in an air-tight container in a cool place. They are best served at room temperature, but keep them away from heat sources.
This morning, I got up and headed into the kitchen to take advantage of the lovely morning light. These are the kinds of things you see in a food blogger’s kitchen.
Just look at these wickedly creamy and delicious little things. They look so innocent just sitting there on that pretty plate. I strongly suggest you keep the little fingers away from these grown-up treats…or you may find them taking an unexpected nap!
Today, I made these lovely little truffles with Four Roses Bourbon and Simply Organic (by Frontier Coop) vanilla & cinnamon.
When you are making things like these special little holiday delights, it is important to use good quality ingredients. It makes a difference!
Serve up a platter of these at your New Year’s bash!
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
Holiday Bourbon Truffles
Ingredients
- 10 oz good quality bittersweet chocolate
- 3 Tb butter
- 1/2 c heavy cream
- 1 Tb light corn syrup
- 1/4 c bourbon, Four Roses recommended
- 1 teaspoon vanilla, Simply Organic recommended
- 1/2 c pecans, finely chopped
- 1/2 c Dutch process cocoa
- 1/2 teaspoon cinnamon, Simply Organic recommended
Optional
- 1/2 c toasted coconut
- 1/2 c candy sprinkles
- 8 oz. semi-sweet chocolate morsels
Instructions
- To begin, finely dice the bittersweet chocolate. Place the chopped chocolate in a glass mixing bowl with the butter. Put this in your microwave and cook on high for 30 seconds. Stir it together and repeat. Give it a final stir and set it aside for a moment.
- In a small saucepan, combine the heavy cream and light corn syrup. While stirring, bring this mixture to a simmer over medium heat. When it begins to bubble, remove it from the heat.
- Pour it over the melted chocolate and let it sit for 2 minutes.
- After the two minutes, stir the chocolate and cream mixture together until smooth.
- Add in the bourbon and vanilla. Stir gently until this is completely combined.
- Pour the chocolate goodness into a 8×8 glass baking dish. Refrigerate for an hour.
- After it has chilled, line a baking sheet with parchment paper, and with a small scoop or melon baller, scoop out little balls of chocolaty heaven. Place each on the parchment paper. This will make about 25 – 26 balls. Place the sheet into the refrigerator and chill for another half an hour.
- While they chill, finely chop the pecans.
- Place the chopped pecans in a bowl. In another bowl combine the cocoa and cinnamon. Stir those together. In a third bowl, you can add a half cup of toasted coconut or candy sprinkles. Whichever you like.
- When the balls have finished chilling, melt 8 ounces of semi-sweet chocolate morsels in a double boiler (a heat safe bowl placed over a sauce pan with an inch of simmering water in it.) Gently melt this chocolate. Be very mindful of the temperature and take your time. The chocolate should not get more than 90-92 degrees or you will have chocolate concrete. I highly recommend using a candy thermometer to monitor the temperature of the chocolate.
- Grab a cold chocolate ball and quickly dip it into the melted chocolate. Lift it out with a fork, this allows the excess chocolate to drip off.
- Roll the truffle in one of the bowls – the chopped nuts, cinna-cocoa blend, sprinkles, or coconut – whichever you chose. Do about a third of the truffles with each of the coatings. As you coat each truffle, place it on another parchment lined baking sheet. Once they are all done, refrigerate for an hour.
- Place the chilled truffles in mini muffin papers and store in an air-tight container in a cool place. They are best served at room temperature, but keep them away from heat sources.
- Enjoy!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Thank you Constance. Have a Merry Day!
Thank you Liz!! You too!