Recipes for the Web

Barrington Software Incorporated

Bourbon Truffles

The rich flavor of bourbon is a perfect partner to chocolate. Offer these delectable truffles with an

assortment of cordials.

For the filling:

1/4 cup heavy cream

4 Tbs. (1/2 stick) unsalted butter

6 oz. milk chocolate, chopped

6 oz. semisweet chocolate, chopped

1/4 cup bourbon whiskey

Dutch process cocoa

For the coating:

12 oz. semisweet chocolate, chopped

1/3 cup finely chopped pecans

To make the filling, in a heavy saucepan over medium-low heat, combine the cream and butter. Stir

until the butter melts and the cream simmers. Remove from the heat. Add the milk chocolate and

the semisweet chocolate, and stir until melted and smooth. Mix in the whiskey. Pour into a bowl.

Cover and freeze just until firm enough to mound in a spoon, about 40 minutes.

Line the bottom of a baking sheet with aluminum foil. Scoop out the filling by tablespoonfuls and

drop onto the sheet, spacing them evenly. Cover and freeze until almost firm but still pliable, about

30 minutes.

Spread the cocoa on a flat plate. Roll each chocolate mound between your palms into a smooth

ball, then roll in cocoa to coat evenly. Return to the sheet. Freeze the truffles while preparing the

coating.

To make the coating, line a second baking sheet with aluminum foil. Place the semisweet

chocolate in the top pan of a double boiler or in a heatproof bowl. Place over but not touching

barely simmering water in the lower pan. Heat, stirring frequently, until melted and smooth.

Remove from the heat.

Reroll the truffles between your palms to remove any loose cocoa. Gently drop 1 truffle ball into the

chocolate, tilting the pan if necessary to coat the ball completely. Slip a fork under the truffle, lift it

from the chocolate, and tap the fork gently against the side of the pan to allow any excess

chocolate to drip off. Using a knife, gently slide the truffle off the fork onto the prepared baking

sheet. Immediately sprinkle generously with the pecans. Repeat with the remaining truffles.

Refrigerate, uncovered, until firm, about 1 hour. Store in an airtight container in the refrigerator for

up to 3 weeks. Makes about 18 truffles.

Adapted from Williams-Sonoma Lifestyles Series, After Dinner, by Kristine Kidd (Time-Life Books,

1998).

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