BOURBON CHOCOLATE TRUFFLES RECIPES

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CHOCOLATE-BOURBON TRUFFLES RECIPE - NYT COOKING



Chocolate-Bourbon Truffles Recipe - NYT Cooking image

The perfect hedonist dessert is one chocolate truffle, followed by one more. Though these look fancy, they’re actually quite simple to prepare.  

Provided by David Tanis

Total Time 20 minutes

Yield 16 to 18 truffles

Number Of Ingredients 7

8 ounces bittersweet chocolate
3/4 cup heavy cream
Pinch of salt
2 drops vanilla extract
1 tablespoon bourbon
Cocoa powder
1/2 cup toasted crushed pecans, pistachios or hazelnuts

Steps:

  • Set a stainless steel mixing bowl over a pan of boiling water to make a double boiler. Put chocolate, cream and salt in bowl and heat until chocolate is completely melted, about 15 minutes.
  • Add vanilla and bourbon and whisk thoroughly, until mixture is smooth and shiny. Pour into a pie plate or baking dish, cover with plastic wrap and refrigerate until firm, about 1 hour.
  • Use a melon baller or soup spoon to make rough 1/2-ounce spheres. Roll between cocoa-dusted palms, then in crushed nuts. Refrigerate, but don’t serve them ice cold; remove from the refrigerator 10 minutes before serving.

CHOCOLATE TRUFFLES RECIPE - NYT COOKING



Chocolate Truffles Recipe - NYT Cooking image

If the word “ganache” intimidates you, you are not alone. Maybe if the stuff were called “basic, simple and entirely superior chocolate sauce,” more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.

Provided by Mark Bittman

Total Time 1 hours 30 minutes

Yield About 1 1/2 cups ganache, or 24 truffles

Number Of Ingredients 3

7/8 cup heavy cream
8 ounces good quality bittersweet chocolate, chopped
Unsweetened cocoa powder as needed

Steps:

  • Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
  • Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
  • If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners’ sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.

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