Monday, March 3, 2014

Bourbon Chocolate Truffles

12:33 AM


  • 1/2 cup heavy cream

  • 2 zested oranges (big strips, not the tiny zest)

  • 1 lb dark chocolate (finely chopped)

  • 4 tbsp. unsalted butter (softened)

  • 1/3 cup Four Roses Small Batch Bourbon


  • In small sauce pan, heat cream and orange zest to a high simmer. Keep an eye on it ... cream likes to boil over. That's not fun.

  • Immediately add cream and butter to chocolate and remove zest. Shake the bowl a little to settle the chocolate and allow to set for a minute or two. Now stir, stir, stir, until smooth and silky.

  • Add the bourbon and stir until completely incorporated. Bring the truffle batter to room temperature then cover and refrigerate until firm.

  • Scoop out a big grape sized portion of truffle and roll into a ball. (It's gonna be messy, but you'll never be happier to lick your hands)

  • I rolled mine in cocoa powder to deepen the flavor even more, but feel free to go wild, roll in sprinkles, powdered sugar, finely chopped nuts ... let your imagination go!

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