Bourbon Infused Truffles
These truffles may seem a bit more like a holiday treat, but I am firmly of the opinion that rich chocolate with a boozy kick is appropriate any time of year. Truffles could not be any easier, and are endlessly customizable. They also pack a perfect wow factor for gifting or special occasion. Make the chocolates derby pie truffles by skipping the cocoa powder and rolling them in chopped toasted pecans for a perfect derby day treat, or coat them in tempered chocolate for a truly professional finish. If the bourbon is a little too punchy for you, dial it back and add a bit more cream, just keep the ration 2 parts chocolate to 1 part liquid. You can flavor the cream any way you like - here I use bourbon, but you could use orange zest infused cream for a kid friendly treat, or add Irish cream for St. Patty’s day.
Ingredients:
12 oz good semi-sweet chocolate
4 oz heavy cream
2 oz bourbon
Cocoa powder for coating
Measure out the cream and bourbon; heat them together over low heat until hot but not boiling. While the cream is heating, measure out 12 ounces good quality dark chocolate. If it is a bar of chocolate, chop them up, if they are chunks or chips they should be fine as is.
Pour the hot cream over the chocolate and let it sit for a moment. As Mary Berry says on GBBO - chocolate will melt in a school boys pocket - so the warm cream should be enough to melt the chocolate. After a minute or so give it a vigorous stir - it should stir out to be smooth and shiny. If the chocolate doesn’t all melt by the time the cream cools (and it may not with a 2:1 ratio) pop it in the microwave for 10-15 seconds and stir it again. Once the chocolate is smooth and shiny, it goes into the fridge to cool for a few hours.
Once the chocolate is firm and set, use a little spoon and scoop it into balls, rolling between your palms to shape them. They don’t need to be perfectly round - imperfections make them look ‘artisanal’. Drop the truffles into a bowl with cocoa powder and toss them about to coat. The rolling process is quite messy, but fun. If you would prefer to avoid it you can let the mixture cool in a square pan on parchment paper and then cut them into little squares like very rich brownies; Either way - the cocoa powder coating will make them easier to handle.
Store them chilled, they should keep for a couple of weeks in the fridge, if you can keep them around that long. Eat them as truffles - or drop one into your morning coffee for a delicious mocha.
