Makes about 50
IIIIIIIIt’s National Bourbon Day, and you’d better believe we’re celebrating! Shots, anyone?
We love our bourbon and whiskeys, and you can check out our picks in our Whiskey Guide.
While we appreciate a great bourbon on the rocks or in a cocktail, it’s also one of our favorite bevvies to use in cooking! Add a splash to your Chili, Pecan Bars, or just add them to your chocolates!
We’ve all heard of rum balls and joked about them making us drunk, so why not make a bourbon version? We don’t count on these actually intoxicating anyone, but maybe keep these for the adult table this Father’s Day.
Bourbon Chocolate Ganache
20 oz vegan semisweet chocolate (not chocolate chips)
1 1/4 cup non-dairy milk (coconut milk preferred)
1/3 cup bourbon
prep
Prepare a baking sheet by lining it with plastic wrap. Set aside.
Prepare another baking sheet by lining with parchment paper. Set aside.
Chop the chocolate into small pieces (the smaller the better) and place in a large metal mixing bowl.
bourbon chocolate ganache
Place the non-dairy milk in a saucepan and heat over medium high heat.
When the edges of the milk begin to bubble, remove from heat.
Pour half of the hot milk over the chocolate in the mixing bowl.
Let the mixture sit for 30 seconds to one minute and melt.
Whisk the mixture until it is smooth.
Add the remaining cream gradually, mixing to fully incorporate.
Be sure to have a smooth and fully combined ganache.
Add the bourbon and mix to fully incorporate.
Pour the ganache into the covered baking sheet and spread evenly.
Cover in plastic wrap and allow to cool in a refrigerator for an hour or more.
Once the ganache is cool and thick, scrape it into a pastry bag with a ½ inch tip.
Pipe 1-inch mounds onto the parchment-lined baking sheet.
Place the baking sheet into the refrigerator or freezer to harden.
Once the ganache mounds are hardened, remove from the refrigerator or freezer.
Using clean hands, remove the mounds and roll each into a ball.
Place all ganache balls back onto the baking sheet and return to the refrigerator.
Method
To enrobe the ganache balls in chocolate to create the truffle shell, prepare the tempered chocolate.
Remove the baking sheet from the refrigerator.
Use a small spoon or fork to drop each ball into the tempered chocolate.
Move the ball around to fully cover, then retrieve with the fork or spoon
Allow the excess chocolate to drip before dropping the covered truffle into either cocoa powder or nuts to garnish.
Fully cover with the garnish before placing on a clean sheet of parchment.
Allow to cool and harden at room temperature.
Notes + Serving Tips
Truffles are good for up to 2 weeks at room temperature in an airtight container or for up to 1 month in the freezer.
If you don’t temper the chocolate, you may have to keep the truffles refrigerated.
Have some leftover melted chocolate? That’s perfect for making some Frozen Chocolate Banana Bites.