Bourbon Chocolate Truffles


Bourbon chocolate truffles are easy to make and are a crowd-pleaser.
The US Government mandates that chocolate labeled “Bittersweet” contain at least 35% cocoa solids, though most bittersweet chocolate is made of at least 50% cocoa. Bittersweet chocolate is dark and rich in flavor and appeals to dark chocolate lovers.  Dark chocolate has been gaining an increasingly positive reputation recently due to its health benefits.  Research has proven, that in moderation, dark chocolate with a cocoa content of around 60 to 70% can lower blood pressure, prevent heart disease, improve your mood and protect your skin.

My preference for chocolate is high-quality dark chocolate.

Over time, I really developed a taste for the richness of dark chocolate.  Unsweetened chocolate contains virtually no sugar, which means it can taste incredibly dark and bitter; it is also known as “baking chocolate”.  As its name implies, unsweetened chocolate is used primarily in baking recipes adding a rich, smooth foundation to tasty confections like brownies and cakes.  For some people, dark chocolate can taste nasty because their palates are used to a very high level of sugar.  My preference in chocolate is high-quality dark chocolate with about 60 to 70 % cocoa content that gives me the complex delicious flavor that I’m looking for in chocolate. I use dark chocolate with 60 % cocoa content and purchase the 5 lb bag of Ghirardelli chocolate chips that I keep in my pantry. However, if you need a smaller quantity of chocolate chips they offer as well a 2 x 10-ounce pack.

Cooking with Bourbon.

Bourbon’s flavor profile is filled with some of our favorite fall and winter flavors: vanilla, oak, and caramel, all of which will add an interesting layer of flavor to the chocolate.  You can omit the Bourbon, however, if you add bourbon add one that you would actually drink. This is not the time to offload the cheap hooch. If it doesn’t taste good in a glass, it’s not going to taste great in a truffle either.

Bourbon Chocolate Truffles

Chef Norbert
This is not the time to offload the cheap hooch. If it doesn’t taste good in a glass, it’s not going to taste great in a truffle either.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Mindful Gifts, Sweets
Cuisine American
Servings 24
Calories 75 kcal



Make truffles

  • Bring the cream to a boil and pour 1/3 over the chocolate
    4 oz heavy cream, 7 oz chocolate chips - 60 % cocoa
  • With a spatula, mix rapidly to obtain a smooth and glossy texture. Gradually add the remaining hot cream, making sure to keep the smooth and glossy emulsion. Mix until the Chocolate is completely emulsified.
  • Stir in softened butter and mix thoroughly. Then add the Bourbon, and salt, and stir. Let the melted chocolate (ganache) chill in the refrigerator for a few hours, until set.
    1/2 oz butter, salted, 1 oz Bourbon, 1 pinch sea salt

Temper the ganache

  • Temper the ganache to room temperature and the consistency of toothpaste and put it in a piping bag. Pipe small balls on greaseproof paper. Let the truffles cool at room temperature, and roll the balls between your hands to make a regular shape.
  • Roll the truffle in Cocoa powder, chill, and stamp with seal stamp. Keep chilled for service
    1/4 cup cocoa powder

Chef Notes

  1. Tip: Run your hands under cold water before rolling the ganache, it will make it easier to shape the truffles.


Serving: 1 Truffle | Calories: 75kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 9mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Bourbon, chocolate, Truffles
Tried this recipe?Let us know how it was!

Join the Conversation

  1. What does “Temper the ganache to room temperature” mean? I know that tempering has to do with temperature, but I need some help with this bit of instruction.

    1. Norbert Author says:

      Eleanore You are correct it has to do with Temperature.

      Tempering the Ganache:
      Basically, the Ganache is brought to a temperature of about 75°F (room temperature) while stirred before being piped.

      Reason for that:
      A tempered ganache is more stable, won’t separate, and has a smooth, creamy texture. It melts uniformly in the mouth and isn’t grainy.
      Tempering ganache involves heating and cooling chocolate to stabilize it for making candies and confections.

      Hope that helps, best Norbert

  2. The are fabulous. I would like to change up a bit to liquors of different flavors.

    1. Norbert Author says:

      I sometimes use Amaretto, a liqueur that has a sweet, nutty flavor. Despite its almond flavor, it doesn’t always contain almonds — it’s made from either apricot pits or almonds or both. Enjoy and thanks for the feedback.

  3. Added 1/2 oz more M&M to my recipe.

4.03 from 48 votes (48 ratings without comment)

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