Bourbon Truffles
Indulge in the rich and decadent flavors of these bourbon-spiked chocolate truffles. These irresistible treats feature a creamy filling infused with a hint of whiskey, coated in semisweet chocolate, and finished with a sprinkle of finely chopped pecans. Perfect for gifting or enjoying as a sophisticated dessert, these homemade truffles are sure to impress your friends and family.
— Constant Cookbook
Ingredients
- 1/4 cup heavy cream
- 4 Tbs. (1/2 stick) unsalted butter
- 6 oz. milk chocolate, chopped
- 6 oz. semisweet chocolate, chopped
- 1/4 cup bourbon whiskey
- Dutch process cocoa powder for dusting
- 12 oz. semisweet chocolate, chopped
- 1/3 cup finely chopped pecans
Instructions
- To make the filling, in a heavy saucepan over medium-low heat, combine the cream and butter. Stir until the butter melts and the cream simmers. Remove from the heat. Add the milk chocolate and semisweet chocolate, and stir until melted and smooth. Mix in the whiskey, then pour into a bowl. Cover and freeze just until firm enough to mound in a spoon, about 40 minutes.
- Line the bottom of a baking sheet with aluminum foil. Scoop out the filling by tablespoonfuls and drop onto the sheet, spacing them evenly. Cover and freeze until almost firm but still pliable, about 30 minutes.
- Spread the cocoa on a flat plate. Roll each chocolate mound between your palms into a smooth ball, then roll in cocoa to coat evenly. Return the truffles to the sheet and freeze them while preparing the coating.
- To make the coating, line a second baking sheet with aluminum foil. Place the semisweet chocolate in the top pan of a double boiler or in a heatproof bowl. Place over but not touching barely simmering water in the lower pan. Heat, stirring frequently, until melted and smooth. Remove from the heat.
- Reroll the truffles between your palms to remove any loose cocoa. Gently drop 1 truffle ball into the chocolate, tilting the pan if necessary to coat the ball completely. Slip a fork under the truffle, lift it from the chocolate, and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Using a knife, gently slide the truffle off the fork onto the prepared baking sheet. Immediately sprinkle generously with the pecans. Repeat with the remaining truffles.
- Refrigerate, uncovered, until firm, about 1 hour. Store in an airtight container in the refrigerator for up to 3 weeks. Makes about 18 truffles.
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