Chocolate Bourbon Truffles

Chocolate bourbon truffles are a brilliant and boozy gift for the chocolate lover who has everything.

A pewter cake stand piled with chocolate truffles

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)
  • 1 H
  • 3 H
  • Makes about 24 truffles
5/5 - 1 reviews
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Ingredients


Directions

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.

Meanwhile, in a medium glass dish such as a pie plate, combine the butter, chocolate, and salt.

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.

Line a resealable container with parchment paper and place it near your work surface. Sift the cocoa powder into a small, shallow bowl.

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.)

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    Chocolate Gold Marnier Truffles

    • Tux variation

      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.

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    Comments

    1. This recipe could not be easier. I made the bourbon version. I rolled most of the truffles in cocoa powder. But just because I already had it in the house, I rolled a few in chocolate sprinkles. The sprinkles were okay, but I thought they interfered with the creaminess of the truffle.

      I scooped all of the truffles onto parchment paper, then began rolling them into balls. I stopped several times to “chill” my hands under running cold water.

      1. Ah, BBSTX, ye of the Hot Hands Clan. I have the same issue when making truffles or piping decorations on a cake. While I’ll wear gloves while piping, it’s not exactly advisable to that while rolling truffles. Glad you liked the recipe. Happy holidays!

    2. How impossible would it be to travel with these on an airplane? I’d like to make them for stocking stuffers. Equally, I assume they wouldn’t mail well.

    3. These truffles look delicious and so easy to make! I love adding alcohol to chocolate desserts – it’s such a great combination 🙂

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