Dark Chocolate Bourbon Truffles
I’m not anti-social. I love hanging out with my friends, going out, staying in – whatever. It’s just that it only happens a few nights a week and then the other nights I’m working. But, book a trip for 13 days out of the country? I’m missing 4 birthdays, 2 cinco de mayo parties, the Kentucky Derby that I watch EVERY YEAR.
That last one is probably the one I’m most upset about. I remember there was one year I was in NYC seeing my cousin for the day and I had my brother skype me and turn the computer towards the TV so I could watch the race. I’m intense about it. One of my dreams/life bucket list items is to put on a huge hat and go to the Derby. I don’t follow racing all year round, but I’ll do my research and I love watching the Triple Crown races. It’s just exciting and special.
Anyway, I don’t know if I’ve ever had a mint julep or if I would like them, but I knew I wanted to make something with bourbon in honor of the race. So, I bought a little nip of bourbon and made delicious boozy truffles. They come together easily, only needing time to firm up in the fridge. The bourbon flavor definitely comes through but it’s not strong in a gross way. It’s strong in a warming way. It’s a good thing.
I wished I had finely ground pecans to roll these in, but I had almonds and that worked for me. It added just enough crunch and texture to the otherwise smooth truffles.
If you’re having a derby party tomorrow (lucky), make these and share. Oh, and record the races for me. I don’t know if they know what the Kentucky Derby is here or if it’s found anywhere on TV.. Or if you know where I can watch online. Help.
Dark Chocolate Bourbon Truffles
makes 12 truffles
3.5 ounces dark chocolate
2 tablespoons bourbon
1/4 cup heavy cream
Finely Chopped Almonds, optional
Chop chocolate up into small pieces. Place in a small-medium mixing bowl.
In a small sauce pan, heat heavy cream over medium heat until begins to boil. Remove from heat and immediately pour over chocolate. Add in the bourbon and let sit for 3 minutes. Whisk and stir ingredients together until combined and smooth. Cover the surface of the chocolate with plastic wrap and put in the fridge for 2-3 hours or overnight.
Scoop 1/2 tablespoons sized balls of chocolate, using your hands to form them into round shapes. Pop in the freezer for a few minutes if the chocolate is melting too much. Roll truffles in finely chopped almonds (or pecans) if desired. Store in the fridge until ready to eat.
[source: adapted from these truffles]