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Home » Recipes » Sweets, Treats & Desserts » Holiday Bourbon Truffles

Holiday Bourbon Truffles

Holiday Bourbon Truffles – they may look sweet and innocent, but look out! They are wickedly good!

Holiday Bourbon Truffles - they may look sweet and innocent, but look out! They are wickedly good! Get the recipe from Cosmopolitan Cornbread

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.

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To begin, finely dice 10 ounces of good quality, bittersweet chocolate.

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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.

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In a small saucepan, combine 1/2 cup of heavy cream and a tablespoon of light corn syrup.

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While stirring, bring this mixture to a simmer over medium heat. When it begins to bubble, remove it from the heat.

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Pour it over the melted chocolate and let it sit for 2 minutes.

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After the two minutes, stir the chocolate and cream mixture together until smooth.

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Add in 1/4 cup of bourbon and 1 teaspoon of vanilla. Stir gently until this is completely combined.

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Pour the chocolate goodness into a 8×8 glass baking dish. Refrigerate for an hour.

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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.

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While they chill, very finely chop a half cup of pecans.

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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.

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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.

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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.

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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.

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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.

Holiday Bourbon Truffles - they may look sweet and innocent, but look out! They are wickedly good! Get the recipe from Cosmopolitan Cornbread

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.

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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!

Holiday Bourbon Truffles - they may look sweet and innocent, but look out! They are wickedly good! Get the recipe from Cosmopolitan Cornbread

Today I made these lovely little truffles with Four Roses Bourbon, and Simply Organic (by Frontier Coop) vanilla & cinnamon.

Holiday Bourbon Truffles - they may look sweet and innocent, but look out! They are wickedly good! Get the recipe from Cosmopolitan Cornbread

When you are making things like these special little holiday delights, it is important to use good quality ingredients. It makes a difference!

Holiday Bourbon Truffles - they may look sweet and innocent, but look out! They are wickedly good! Get the recipe from Cosmopolitan Cornbread
Holiday Bourbon Truffles - they may look sweet and innocent, but look out! They are wickedly good! Get the recipe from Cosmopolitan Cornbread

Serve up a platter of these at your New Year’s bash!

Holiday Bourbon Truffles - they may look sweet and innocent, but look out! They are wickedly good! Get the recipe from Cosmopolitan Cornbread
Holiday Bourbon Truffles - they may look sweet and innocent, but look out! They are wickedly good! Get the recipe from Cosmopolitan Cornbread

Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts! 

Yield: 25-26 truffles

Holiday Bourbon Truffles

Holiday Bourbon Truffles - they may look sweet and innocent, but look out! They are wickedly good! Get the recipe from Cosmopolitan Cornbread

Holiday Bourbon Truffles – they may look sweet, but they are wickedly good. Perfect for your grown-up holiday party.

Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes

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 tsp vanilla (Simply Organic recommended)
  • 1/2 c pecans, finely chopped
  • 1/2 c Dutch process cocoa
  • 1/2 tsp cinnamon (Simply Organic recommended)
  • optional: 1/2 c toasted coconut or 1/2 cup candy sprinkles
  • 8 oz. semi-sweet chocolate morsels

Instructions

  1. 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.
  2. 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.
  3. Pour it over the melted chocolate and let it sit for 2 minutes.
  4. After the two minutes, stir the chocolate and cream mixture together until smooth.
  5. Add in the bourbon and vanilla. Stir gently until this is completely combined.
  6. Pour the chocolate goodness into a 8×8 glass baking dish. Refrigerate for an hour.
  7. 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.
  8. While they chill, finely chop the pecans.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Enjoy!

Notes

This would be rated as an intermediate level recipe. The chocolate temperature can be a bit tricky. Be patient and don't let it get overheated.

Nutrition Information:

Yield:

26

Serving Size:

1

Amount Per Serving: Calories: 192Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 22mgCarbohydrates: 16gFiber: 3gSugar: 9gProtein: 3g

This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

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