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Bourbon Chocolate Truffles

These Bourbon Chocolate Truffles have been on our Make Soon list for ages, and of course, the “Chocolate Holiday”, as my DH calls it, is tomorrow, so what better time to try these out than for Valentine’s? Yes, you may be suffering from chocolate overload, it’s definitely a recurring theme on our feed, but these are not just for Valentine’s Day. They make a great after-after dinner treat too. You know, those fabulous parties where you’re still at the table in the early hours and it’s time to bring out more food? Now THAT’S a sign of a good party!

We looked to @inagarten for inspiration, because well, why would we look anywhere else? Ina Garten knows chocolate, and always adds a touch of coffee to her choccy creations giving them extra depth in flavor. We used Bourbon instead of Gran Marnier today, because 🎼 heeee’s a bourbon lover 🎶😍, and we all know the best way to a man’s heart, right? 💋 xoxo Kirsty

Ingredients for about 40 truffles

  • 1 pound (450g) good chocolate (we love Lindt or Ghirardelli)

  • 1 cup heavy cream

  • 2 tablespoons Bourbon (or another liquor of choice)

  • 1 tablespoon coffee

  • 1/2 teaspoon vanilla extract

For rolling:

  • Confectioners' sugar

  • Freeze dried raspberries, crumbled to powder

  • Cocoa powder

Chop the chocolate finely with a sharp knife. You really want shavings as it won’t melt otherwise, so take the extra time to do this properly, or you’ll be annoyed (speaking from experience here!).

Place the chopped chocolate in a heatproof bowl.

Heat the cream in a small saucepan until it just comes to a boil. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a whisk, stir the cream and chocolate together until the chocolate has melted completely and you have a smooth, chocolatey puddle in the bowl. Whisk in the Bourbon, coffee, and vanilla. Set aside at room temperature for 1 hour.

Use 2 teaspoons to scoop mounds of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to make a ball. Roll in confectioners' sugar, crushed raspberry powder or cocoa powder.

These will keep refrigerated for 2 weeks, but serve at room temperature.

Adapted from Ina Garten’s Food Network Recipe

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