CHOCOLATE BOURBON TRUFFLES
Enjoy the taste of chocolate and bourbon together in these easy to make creamy, smooth chocolate bourbon truffles! Only 3 ingredients needed!
Provided by Serene
Categories Dessert
Time 2h30m
Number Of Ingredients 5
Steps:
- Chop the chocolate into small pieces and place in a heat safe bowl.
- In a small saucepan heat the heavy cream until it starts to simmer. Remove from heat and allow to cool for a minute, the cream should not be bubbling, then pour it over the chopped chocolate and allow it to sit for about 2-3 minutes.
- Stir the chocolate slowly until all the chocolate is melted and it is a nice creamy smooth texture. If there are still bits of unmelted chocolate making the mixture lumpy you can place the mixture in the microwave for 5 second intervals until fully melted. Do not overheat the mixture.
- Pour the bourbon into the chocolate and stir until mixed.
- Cover the bowl with the ganache mixture and place in refrigerator to chill. Allow it to chill for at least 2 hours, or until solid. Can be chilled overnight.
- Once the ganache is chilled and solid, remove from the refrigerator. Allow to warm for about 5 minutes prior to scooping it out. Using a melon baller, or cookie scoop, or a spoon scoop out the ganache and roll into balls that are about an inch in diameter. Place these onto a cookie sheet that is lined with wax or parchment paper.
- Once all the ganache is rolled into balls, you can roll into any optional toppings such as sprinkles or unsweetened cocoa powder.
- Place the cookie sheet with the truffles in the fridge to allow to cool for at least 20-30 minutes, this will allow them to firm for serving. Serve immediately or store in refrigerator.
Nutrition Facts : Calories 132 kcal, Sugar 7 g, Sodium 4 mg, Fat 9 g, SaturatedFat 5 g, Carbohydrate 10 g, Fiber 2 g, Protein 1 g, Cholesterol 8 mg, ServingSize 1 serving
CHOCOLATE-BOURBON TRUFFLES
The perfect hedonist dessert is one chocolate truffle, followed by one more. Though these look fancy, they're actually quite simple to prepare.
Provided by David Tanis
Categories easy, candies, dessert
Time 20m
Yield 16 to 18 truffles
Number Of Ingredients 7
Steps:
- Set a stainless steel mixing bowl over a pan of boiling water to make a double boiler. Put chocolate, cream and salt in bowl and heat until chocolate is completely melted, about 15 minutes.
- Add vanilla and bourbon and whisk thoroughly, until mixture is smooth and shiny. Pour into a pie plate or baking dish, cover with plastic wrap and refrigerate until firm, about 1 hour.
- Use a melon baller or soup spoon to make rough 1/2-ounce spheres. Roll between cocoa-dusted palms, then in crushed nuts. Refrigerate, but don't serve them ice cold; remove from the refrigerator 10 minutes before serving.
EASY CHOCOLATE BOURBON TRUFFLES RECIPE
Steps:
- Gather the ingredients.
- Combine chocolate chips and sweetened condensed milk in a saucepan over low heat. Heat, stirring, until melted and smooth; remove from heat.
- Stir in the vanilla, bourbon, and 1/2 to 3/4 cup pecans. Transfer to a small bowl. Cover and chill for 3 to 4 hours, or until mixture is firm.
- Working with fingertips, shape into 1-inch balls; roll in finely chopped pecans, sugar, or unsweetened cocoa. Place on a tray or baking sheet, cover loosely, and chill for at least 1 hour.
Nutrition Facts : Calories 415 kcal, Carbohydrate 61 g, Cholesterol 15 mg, Fiber 3 g, Protein 6 g, SaturatedFat 10 g, Sodium 62 mg, Sugar 57 g, Fat 19 g, ServingSize serves 1-2 dozen, UnsaturatedFat 0 g
BOURBON PECAN CHOCOLATE TRUFFLES
Chocolate truffles are spiked with bourbon and then rolled in chopped pecans.
Provided by Food Network Kitchen
Time 3h30m
Yield makes 12-24 truffles (depending on the size)
Number Of Ingredients 4
Steps:
- Put the chocolate in a medium bowl. Heat the cream in a small saucepan until it just comes to a boil. Pour the cream over the chocolate and stir once to mix the chocolate and cream together. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Uncover and whisk until smooth and shiny. Microwave in 10 second increments if there are any un-melted lumps of chocolate. Stir in the bourbon.
- Press a piece of plastic wrap directly against the surface of the chocolate and set aside in a cool place until the chocolate is thick and firm enough to hold its shape when rolled, about 2 hours.
- Line a baking sheet with parchment. Use 2 spoons to drop small mounds of chocolate onto the baking sheet. Then, with cold hands, roll each truffle between your open palms to make smooth round balls. You may need to run your hands under cool water frequently as you work.
- Put the pecans on a plate and roll each truffle until well coated. Refrigerate until very cold.
CHOCOLATE COCONUT BOURBON TRUFFLES
Provided by Damaris Phillips
Categories dessert
Time 2h25m
Yield about 25 truffles
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, bring the coconut milk to a simmer, 6 to 8 minutes. While the coconut milk heats, set a heatproof bowl over the top of the saucepan and add the chocolate chips. Once the coconut milk comes to a simmer, remove from the heat, carefully pour the coconut milk over the chocolate chips and let sit for one minute. Stir with a silicone spatula until smooth and melted. Stir in the bourbon and coconut extract.
- Pour the mixture into an 8-by-8-inch glass dish in an even layer. Gently tap to release any air bubbles. Cover with plastic wrap and refrigerate until cool and set up, about 2 hours.
- Line a rimmed baking sheet with parchment and sprinkle with the cocoa powder. Use a 1-tablespoon scoop to portion the truffles. Place them on the prepared baking sheet and roll to coat in the cocoa powder. Refrigerate until ready to serve.
BOURBON SUGAR AND PRETZEL TRUFFLES
We can think of lots of uses for the bourbon sugar that coats these pretzel-studded chocolate bites: use it to top crème brûlée, stir it into your afternoon tea, or sprinkle it over berries and serve with whipped cream for an easy dessert.
Provided by Donna Hay
Categories HarperCollins Dessert Chocolate Dark Chocolate Bourbon Christmas Father's Day Soy Free Peanut Free Tree Nut Free
Yield Makes 60
Number Of Ingredients 9
Steps:
- Place the cream in a small saucepan over high heat and bring to the boil. Place the chocolate in a medium heatproof bowl and top with the cream. Place the bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and, using a metal spoon, stir until melted and smooth. Add the crushed pretzels, salt and bourbon and mix well to combine. Allow to stand at room temperature for 10 minutes. Refrigerate for 2-3 hours or until just set.
- While the mixture is cooling, make the bourbon sugar. Preheat oven to 160°C (325°F). Line a large baking tray with non-stick baking paper. Place the sugar and bourbon in a small bowl and mix to combine. Spread in an even layer on the tray and bake for 30 minutes or until golden and crisp. Allow to cool completely before crushing into fine crumbs.
- Roll 1-teaspoon portions of the truffle mixture into balls and press in the bourbon sugar to coat. Place the truffles on the tray and refrigerate for 30 minutes or until firm.
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- 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.
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