This is an old recipe for Chocolate Bourbon Truffles. I posted it a long time ago when my oven was out of commission.
My oven is in the hospital having brain surgery. It was taking too long to preheat and doing other wacky things, so we removed the control board and sent it out to be reconfigured.
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 Chocolate Bourbon Truffles
Food Handling Gloves
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.
Chocolate Bourbon Truffles
As for the truffles, this is one of the most basic recipes. The filling is a mixture of chocolate, cream and bourbon. 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
- 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
- Put the chopped chocolate in a heat proof bowl.
- 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.
- 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.
- to 25 depending on how big you make them