Bourbon Chocolate Truffles
If you are looking for something rich and chocolately to make for your sweetheart this Valentine’s Day, here is my favorite truffle recipe. They are super easy to make, and are decadently delicious. No matter how you spend February 14th, I hope it’s filled with sweetness.
Bourbon Chocolate Truffles
yields about 20 truffles, depending on how big you make them and how much filling you eat while rolling them
4 ounces bittersweet or semisweet chocolate, finely chopped*
2 tablespoons softened butter
1 cup of unsweetened cocoa powder
about 1# melted, tempered** chocolate
Place the chocolate and the butter in a medium-sized bowl
Bring the cream almost to a boil. DO NOT WALK AWAY FROM THE CREAM. Cream loves to either scorch or boil over, which will ruin your truffles.
Pour the nearly boiling cream over the chocolate and butter. Let stand for a minute, then whisk together. Whisk in the bourbon (or any booze you like!)
Pour the truffle base into a shallow dish (a pie dish could be perfect) and let chill in your fridge until firm, about 2-3 hours.
Fill a shallow dish (another pie plate perhaps?) with the cocoa powder
With a small scoop (or a teaspoon) scoop the chilled filling. With cocoa covered hands, roll the filling into a ball, then roll it into the cocoa powder. Place in a clean pan.
When you are finished shaping, let the truffles chill again for a little bit while you prepare the chocolate.
Dip each truffle into the tempered** chocolate, and let set on a cookie sheet.
Truffles should be stores in an airtight container in the refrigerator. They will be good for about a week!
*a note about chocolate. Truffles are little more than chocolate ganache dipped in more chocolate. You want to make sure you use chocolate you like eating. I love Callebaut, Scharffen Berger and Valrhona, but any chocolate will do as long as you find it delicious.
**Tempered chocolate means chocolate that has been brought through a process changing temperatures to ensure that it will be shiny, crisp and smooth. There are various methods to tempering chocolate but here is the least scientific, easiest way—
take 1 pound of chocolate and divide it into 3 parts.
in a double boiler (or in a steel bowl over, not in a pot of boiling water, melt 2/3 of the chocolate, stirring occasionally.
When it has completely melted, remove from heat, and stir in the additional 1/3 of chopped chocolate. Use immediately.
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