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
BOURBON DARK CHOCOLATE TRUFFLES
Steps:
- Heat the cream in a medium saucepan over low heat until simmering.
- Add the dark chocolate to a heatproof bowl and pour the cream over the chocolate.
- Cover the bowl with plastic wrap and allow to stand for 5 minutes, stirring occasionally, until smooth. Stir in the bourbon.
- Transfer the chocolate to the refrigerator to cool for 1 hour or until firm.
- Using a small melon-baller, form into 1-inch balls and place on a baking sheet lined with parchment.
- Return the chocolate to the refrigerator for 15-20 minutes.
- Melt the semi-sweet chocolate in the microwave at 30 second intervals, stirring in between until smooth.
- Dip each truffle in the melted chocolate and allow the excess to drip off.
- Return the truffles to the baking sheet and decorate with pecans, if desired.
- Transfer the baking sheet to the refrigerator and allow to chill until hardened.
- Store the truffles in an airtight container at room temperature for up to 5 days.
Nutrition Facts : Calories 195 kcal, Carbohydrate 12 g, Protein 2 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 14 mg, Sodium 8 mg, Fiber 2 g, Sugar 7 g, 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.
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.
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
EASY CHOCOLATE TRUFFLES
For these five-ingredient truffles, it takes only a few minutes to whip up a batch of rich ganache from heavy cream and semisweet chocolate. After pouring the mixture into a pan and chilling, you can choose to take the easy route and simply cut them into bite-size squares, or roll up your sleeves and form them into beautiful bonbons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes about 5 dozen
Number Of Ingredients 5
Steps:
- 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
- Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
- When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.
Nutrition Facts : Calories 51 g, Fat 4 g, Protein 1 g
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.
QUICK & EASY CHOCOLATE TRUFFLES
Make and share this Quick & Easy Chocolate Truffles recipe from Food.com.
Provided by CountryLady
Categories Candy
Time 30m
Yield 36 truffles (approx)
Number Of Ingredients 10
Steps:
- Bring the cream and sugar to a boil.
- Remove from heat and pour over the chocolate, which has been broken up into small chunks and placed in a clean bowl.
- Stir gently adding the room temperature butter.
- Continue to stir until all the chocolate has dissolved.
- As the mixture cools, it will begin to thicken.
- Next, add the cassis and continue to stir for another 2 to 3 minutes.
- Cover with a kitchen towel and place in a cool area but do not refrigerate.
- It is best to leave it overnight for it to cool thoroughly and start to firm up.
- Take your chocolate truffle mix, which should be firm, yet, soft to the touch.
- Place it into a piping bag that has a quarter inch nozzle attached.
- If you don't have a piping bag, just drop teaspoonsful of the mixture.
- On a clean tray with parchment paper, pipe out long sausage length strips of the chocolate truffle.
- When all has been piped out, take a small kitchen knife with the tip dipped in hot water then cut the chocolate truffles into 1 1/4 inch lengths.
- Using a clean pastry brush, brush 5 or 6 chocolate truffles at a time with a little of the melted chocolate.
- One by one, roll them gently in the palms of your hand and then drop them into either the cocoa powder or the powdered sugar.
- Roll them around and remove any excess sugar or cocoa.
- Place in a storage container or serving dish.
- It is best to store these truffles in a cool part of the house but do not refrigerate.
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