A decadent way to add some bourbon to your dessert menu.
Although this is a recipe from the Think Tasty archives, it’s from the more recent section, as it’s only six and a half years old. The biggest delay in creating this recipe was the overwhelming amount of chocolate. As the husband and I aren’t chocolate fans, why make a dessert that focuses on it? The one word answer: BOURBON. They do take a bit of time and effort to make, but they’re worth it. They have a big wow factor that is sure to impress. Hurry and make a batch for your Valentine celebrations.
To learn more about the recipe, originally published in May 2017, keep reading.
If Wednesday’s recipe for Bourbon & Brown Sugar Mixed Nuts was my favorite recipe, then this was my husband’s. Honestly, I was surprised that he felt this way. Neither of us is a huge chocolate fan, so that was strike number one. Strike number two was that the truffles were made with a greater ratio of semi-sweet chocolate, which he likes even less than milk chocolate. The third strike, I assumed, would be the small amount of bourbon.
Well, I was wrong. When my husband came home the night of recipe testing, I gave him a sample of both new bourbon recipes. He declared the bourbon flavor in the truffle to be even stronger than in the mixed nuts. He genuinely enjoyed the truffle.
As I had quite a few truffles, I took the majority of them to his office the following day. They were devoured in no time. It seems that the bourbon-chocolate combination was well received. I even had a request from one of his co-workers. Apparently I need to open a café next door to the office.
I will be honest and let you know that this is neither a simple nor neat recipe. It isn’t neurosurgery, but you need patience and a careful eye. You also need a sink and a towel nearby. (Being my own photographer was really tricky. How does one take a picture with hands coated in chocolate? She doesn’t. She takes pictures of other steps in the process.) However, if you’re willing to spend some time in your kitchen and make a bit of a mess, the results are worth the effort.
Plus, if you make a batch, you can call yourself a chocolatier in training!
- 4 ounces semi-sweet baking chocolate
- 4 ounces milk chocolate
- ½ cup heavy cream
- 2 tablespoons butter
- 2 tablespoons bourbon
- Chocolate sprinkles
- Pecans, finely diced
- Chop both chocolates coarsely, and transfer to a large mixing bowl.
- Combine cream and butter in small saucepan over medium heat; bring to a boil.
- Pour cream over chocolate, and allow to sit for 1 minute.
- Stir with a spatula until mixture becomes glossy.
- Add bourbon and mix to incorporate.
- Cover and refrigerate for 2 hours.
- Place sprinkles and/or pecans in separate bowls.
- Line a plate or baking tray with parchment paper.
- Scoop heaping teaspoon of truffle mixture, shape into ball.
- Roll truffle in pecans or sprinkles; place on lined plate or baking tray.
- When all truffles have been formed, place tray in refrigerator for 1 hour.
- While stirring the chocolate and cream, watch it carefully so that you notice as it begins to look glossy.
- Your hands will become chocolate coated while forming the balls. If you have an assistant who can roll them in sprinkles or nuts, it will be less messy.
