Chocolate bourbon truffles are a brilliant and boozy gift for the chocolate lover who has everything.
Chocolate bourbon truffles. They seem sorta sophisticated and yet they’re ridiculously simple to make. And they have the added oomph of being boozy. We can think of no easier way to get your guests giddy.–Renee Schettler Rossi
Chocolate Bourbon Truffles
- Quick Glance
- 1 H
- 3 H
- Makes about 24 truffles
- 3/4 cup heavy cream
- 3 tablespoons bourbon
- 3 tablespoons maple syrup
- 2 tablespoons firmly packed light brown sugar
- 4 tablespoons unsalted butter, cut into small cubes (2 oz)
- 8 ounces bittersweet chocolate, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 cup Dutch-process cocoa powder
- 1. In a small saucepan over medium-low heat, stir together the cream, bourbon, maple syrup, and brown sugar and heat until the mixture comes to a bare simmer.
- 2. Meanwhile, in a medium glass dish such as a pie plate, combine the butter, chocolate, and salt.
- 3. Pour the warm cream mixture over the chocolate mixture and let it sit for a couple minutes. Stir gently until the chocolate melts completely and the mixture is smooth. Refrigerate, uncovered, until the chocolate mixture is firm, at least 2 hours and up to overnight.
- 4. Line a resealable container with parchment paper and place it near your work surface. Sift the cocoa powder into a small, shallow bowl.
- 5. Using a 1 1/2 teaspoon cookie dough scoop or 2 small spoons, scoop up a small amount of the chocolate mixture and quickly roll it between your palms into a ball about 3/4 inch (2 cm) in diameter. Gently drop the truffle into the cocoa powder, turn to coat it evenly, and then place it in the prepared container. (You can keep the truffles in a covered container in the fridge for up to 3 weeks. Let sit at room temperature for 15 minutes before serving.)
Chocolate Gold Marnier Truffles
- To gussy up these truffles with a citrus tingle, swap out the bourbon for Grand Marnier and substitute orange juice for the maple syrup. If desired, add 1 teaspoon finely grated orange zest.
Recipe Testers Reviews
Unleash your inner Lucy Ricardo with these awesome truffles! They are easy to make and result in an oh so satisfying treat for the dark chocolate lovers in your life. The bourbon (Blaum Bros Knotters Bourbon) is subtle but noticeable. The maple syrup flavor was negligible. I look forward to making this recipe with the Cointreau and orange juice/zest substitution.
The flavor of these truffles are so dark, my tongue can only taste chocolate. Bitter cocoa follows a meltingly smooth confection of chocolate with butter, bourbon and cream lingering on the palate. So simple to put together, but be sure your kitchen and hands are cool as you form the truffles. I had better success leaving the mixture in the 9-inch pie plate overnight in the refrigerator before forming them.
The texture of these chocolate truffles was smooth and luxurious. I made a variation of the truffle by using Federica Orange Liqueur from Valencia (30% volume alcohol). I used a teaspoon scoop which I left in boiling water to warm when I was not using it so as to melt the ganache sufficiently to scoop it up easily. I also used disposable gloves to keep my hands free of the chocolate mixture.
This chocolate bourbon truffles recipe seems to be versatile and one could get creative by trying other liqueurs or rolling the truffles in toasted unsweetened coconut, ground pistachios, or finely chopped walnuts. I love making truffles for holiday gifts, so I was excited to try the recipe. I didn't have any bourbon in the house, so I used Grand Marnier, but I kept the maple syrup as I thought it would go nicely with the Grand Marnier. I did however, add the orange zest. Have fun with it!