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
- Bring the cream to a boil and pour 1/3 over the chocolate4 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, 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 service1/4 cup cocoa powder
- Tip: Run your hands under cold water before rolling the ganache, it will make it easier to shape the truffles.
Nutrition information is calculated using an ingredient database and should be considered an estimate