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Chocolate Bourbon Truffles

by on November 14, 2013 · 8 comments

My oven is in the hospital having brain surgery. It was taking too long to preheat and doing other wacky things, so we dissembled its control board and sent it out to be reconfigured.

oven

I’m hoping it’s sitting on a testing bench having all of its glorious memories restored today. In the meantime, I’m trying a few recipes for truffles.

Bourbon Truffles

Along with the broken oven, my other excuse for making truffles was that I wanted to try out my new food handling gloves. Thinking I’d need them for baking classes and for pie making (I prefer fingers over a pastry cutter) I did an on-line search for the brand with the most stars, and these came up. They fit very comfortably and really take the mess out of rolling truffles.

gloves

As for the truffles, this is one of the most basic recipes. The filling is a mixture of chocolate and cream with a little booze thrown in, and they are coated in melted chocolate. Truffles are so much better when they’re dipped. They look pretty rolled in cocoa or powdered sugar, but if you have the time to dip them and let them set, why not? So if you have chocolate and cream in the house, I recommend this one. At least for now. I plan on trying a recipe that also includes butter and syrup, but if I’m lucky my oven will be fixed before then.

Chocolate Bourbon Truffles
 
Prep time
Cook time
Total time
 
An easy chocolate truffle recipe with a hint of bourbon.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 20
Ingredients
  • 8 ounces dark or semisweet chocolate, chopped (I used Trader Joe’s Dark)
  • 1/2 cup heavy cream
  • 2 tablespoons bourbon
  • 12 oz melting disks or whatever you like using for dipping
  • 2 oz of white chocolate or white melting disks
Instructions
  1. Put the chopped chocolate in a heat proof bowl.
  2. Put the cream in a small saucepan and heat just until it starts to boil. Pour the hot cream over the chocolate. Stir until chocolate is melted, then stir in bourbon. Chill for 30 minutes to an hour, or just until it’s thick enough to scoop. Using a spoon or small cookie scoop, scoop up chocolate and roll it into ball between gloved palms. Chill the chocolate balls for a few hours or until they are very cold and firm.
  3. Melt your dipping chocolate in the microwave using 50% power and stirring every 30 seconds. Dunk the chocolate balls in the chocolate and lift them out using two forks. Let excess chocolate drip back into the bowl. Set on a waxed paper line cookie sheet and chill until firm. Put white chocolate in a zipper bag or heavy duty pastry bag. Put the bag in the microwave for 15 seconds, knead bag, then repeat until white chocolate is melted. Snip off bottom corner (or tip) of bag and let white chocolate cool slightly so it doesn’t come out of the bag too fast. Squeeze it over the dipped truffles and let it set.
  4. to 25 depending on how big you make them

 

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Published on November 14, 2013

{ 8 comments… read them below or add one }

Dolores Gurney November 14, 2013 at 12:06 pm

Is your oven a Kitchenaid? It looks similar to mine which is also acting up. It takes absolutely forever to preheat and I have to lower the temperature by 20 or 25 degrees–frustrating! Please keep us posted.

Enjoy your blog.

Dolores P. Gurney

Anna November 14, 2013 at 12:11 pm

Dolores, yes! It is a Kitchen Aid double wall oven. It’s worked perfectly for the past three years, but it started acting up. First, I noticed it was taking a long time to preheat. However, what really clued me in that something was wrong was that when I tried to go from 350 to 400, the oven would say “preheating” but the temperature would never go up. I’d have to turn the oven off and then on again to get the temperature moving. The place I sent it is in Austin, but they take control boards from all over. It’s called “Fix Your Board” . Hopefully they’ll do just that. http://www.fixyourboard.com/

Lisa Ernst November 14, 2013 at 3:59 pm

I totally agree about truffles being better when coated. I find uncoated truffles a bit boring; the crisp chocolate shell creates a perfect foil for the soft truffle inside. The best truffles I’ve ever had are from a place in Asheville, NC called “Chocolate Fetish.” Would love one right now….

stephanie November 14, 2013 at 7:13 pm

Where did you get the gloves!! I have trouble finding ones that fit. Those look perfect!

Karen Schmidt-Dill November 14, 2013 at 7:39 pm

I was going to call my sister to see if she was the one repairing your control board. But she lives in MN, not TX. LOL.
Dang, I would love to make bourbon truffles, but our household has to be alcohol free. Do you think the alcohol evaporates in the heating process? No, I better not, just the taste might be enough of a trigger for some folks. Speaking of which, when do you put the bourbon into the mixture, that step is missing? So is some wording in step number 4.

Anna November 14, 2013 at 8:09 pm

Karen, it doesn’t evaporate because you add it in (typo fixed, btw) right after you stir the chocolate and cream. However, you could probably just leave it out completely or maybe substitute a teaspoon of vanilla.

Karen Schmidt-Dill November 16, 2013 at 10:55 pm

Thank you, Anna. I am getting ideas now though. Ha.

Katrina November 17, 2013 at 5:04 pm

You are cracking me up with just the laughs I need right now–the oven is having brain surgery. ;) I need to get some of those gloves. I have been making treats with dates/nuts/honey ground up, then rolled in balls and that’s quite the mess too.

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