Chocolate Bourbon Truffles
I found the recipe from Recipe Zaar (online search). Figured I would try it out since both Jeff and I enjoy chocolate and bourbon of course.
Ingredients
· 1 can (14 ounces) sweetened fat free condensed milk
· 2 1/2 cups semisweet chocolate chips ( i used a mix of milk chocolate and mostly semisweet)
· 1 tablespoon vanilla extract
· 2 tablespoons bourbon +
· 1/2 to 3/4 cup finely chopped pecans ( I used sliced almonds b/c that is what I have)
· For rolling after : granulated sugar, unsweetened cocoa, or very finely chopped pecans ( as you can see above, I rolled some in cocoa, some in powdered sugar, and some plain).
Directions
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Combine chocolate chips and sweetened condensed milk in a saucepan over low heat. Heat, stirring, until melted and smooth; remove from heat.
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Stir in the vanilla, bourbon, and 1/2 cup almonds ( or pecans and more if you prefer). Transfer to a small bowl. Cover and chill for 3 to 4 hours, or until mixture is firm.
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Working with fingertips, shape ( I used my palm to roll them) into 1-inch balls; roll in finely any of the following chopped pecans, sugar, or unsweetened cocoa. Place on a tray or baking sheet, cover loosely, and chill for at least 1 hour. If desired, put each truffle in a decorative fluted paper or foil cup and keep in tightly covered container in the refrigerator until giving or serving. Keep these refrigerated, tightly covered
Tips:
- After you refrigerate for the 4 hours, Prep all the toppings you want to roll in.
- Prep what you will be putting them in as well
- Make sure you have nothing you need to do with your hands… move things, answer phones etc.
- Use a knife to scrape down the sides of the bowl to loosen up the “ganache dough”
- I say all these tips because once you touch this stuff, its mess -city on your hands… I couldn’t take a photo because my hands were covered in chocolate- It was easy to keep shaping and rolling but I didn’t want to keep washing my hands to do something then come back to it.
