Bourbon Truffles

These are a super-fancy dessert that aren’t difficult to make (though they are a bit messy).

Plus, they smell intensely of bourbon but there’s really not much in there.  These will not make you drunk or tipsy – just tipsy with delight (See what I did there???   Yeah, sorry…)


·        6 oz bittersweet chocolate

·        2 oz milk chocolate

·        3 T dark brown sugar

·        ¾ cup heavy cream

·        Pinch of salt ( used my vanilla-infused salt because I try to every chance I get…but regular salt is more than ok)

·        1 T bourbon

·        ½ t vanilla

·        3 T dark chocolate cocoa powder


First things first, chop up your chocolates into tiny pieces – it will make melting them much easier.  The last thing we want to do is have it on the heat too long and have the chocolate seize on us which, if you’ve ever had that happen, is just gross.

I did most of my chopping by just throwing the bar onto the floor a couple times.  Gets out some aggression, and works pretty darn well.

Put the chopped up chocolates, brown sugar, heavy cream and salt into a glass bowl.

Next, put a small layer of water into a saucepan and put the bowl in the saucepan.  You’re making a double boiler here, so the goal is to not have the bowl touch the water – you want the steam of the water to heat up the bowl and melt everything together.


Heat on medium high heat, watch closely and stir regularly until the chocolate is completely melted.  This may take 10-15 minutes.

IMG_0896Once you’re there, take it off the heat and vigorously whisk in the bourbon and vanilla.

Pour the mixture into a shallow dish or pie plate (I used a glass pie plate), cover with plastic wrap and refrigerate for at least an hour, until the mixture is firm.

If you have a melon baller, get that out.

InkedIMG_0905_LIIf not, an everyday tablespoon will do.  Heat the utensil under hot water, dry it off, and scoop up the chocolate.

IMG_0906Working quickly so the chocolate doesn’t get too sticky, roll the chocolate into balls about a half inch across and dip each ball into the cocoa powder, placing the balls on a cookie sheet covered with wax or parchment paper.

It’s dirty work, but someone has to do it

IMG_0911IMG_0913Cover the balls with plastic wrap and refrigerate until you’re ready to serve.  This should make 25 or so balls.  Not a ton, but they’re super rich so you won’t be able to eat too many of them anyway.



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