Recipe

Bourbon Truffles Recipe

Add Step-by-Step Photos	Akarlin / All my dishes 2 years, 5 months ago For all the chocolate fans! This recipe is from Williams Sonoma. The directions are pretty detailed and require a lot of little steps when coating the truffles - but, I just dip them into the melted chocolated with a spoon and roll them onto a tray ... More Prep:90m Servings:18	Akarlin
	truffles chocolate dessert

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Ingredients

1/4 cup heavy cream

4 Tbs. (1/2 stick) unsalted butter

6 oz. milk chocolate, chopped

6 oz. semisweet chocolate, chopped

1/4 cup bourbon whiskey

Dutch process cocoa for dusting

For the coating: 12 oz. semisweet chocolate, chopped

1/3 cup finely chopped pecans (Optional)

Directions

To Make The Filling: In saucepan over medium-low heat, stir cream & butter. Remove from heat when butter melts & cream simmers. Add chocolate, & stir until melted & smooth. Mix in whiskey, then pour into a bowl. Cover & freeze just until firm enough to mound in a spoon, about 40 minutes.

Line the bottom of a baking sheet with aluminum foil. Drop by tablespoonfuls onto the sheet, spacing them evenly. Cover and freeze until almost firm but still pliable, about 30 minutes.

Spread cocoa on a flat plate. Roll each truffle into a smooth ball, then roll in cocoa to coat evenly. Return truffles to sheet and freeze them while preparing the coating.

For coating, line a second baking sheet w/ foil. Place semisweet chocolate in double boiler over simmering water. Heat, stirring frequently, until melted and smooth. Remove from the heat.

Reroll truffles to remove any loose cocoa. Gently drop 1 truffle into the chocolate & coat completely. Slip a fork under the truffle, lift it from the chocolate, and tap fork gently against the side of the pan to allow excess chocolate to drip off. Using a knife, gently slide truffle off the fork onto the prepared sheet. Repeat with the remaining truffles. If using the pecans, immediately sprinkle generously with the pecans. Repeat with the remaining truffles.

Refrigerate, uncovered, until firm, about 1 hour. Store in an airtight container in the refrigerator for up to 3 weeks.

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