This recipe is my version of Ina Garten’s truffles.  She uses Grand Marnier in her recipe, which is heavenly, but I found that you can substitute a wide variety of liqueurs and liquors.  These are amazing with Chambord, Creme de Cassis, Creme de Menthe, Kahlua, or Amaretto, but my favorite is bourbon.  This is a rich, decadent, and surprisingly easy dessert to make.

I like using Ghirardelli chocolate bars (not chips) and Buffalo Trace Bourbon in this recipe.

 

8 oz bittersweet chocolate

8 oz semisweet chocolate

1 cup heavy cream

2 Tbsp bourbon

1 Tbsp coffee

1/2 tsp vanilla extract

Cocoa powder

 

1. Finely chop the chocolate and place it in a large non-reactive bowl with the heavy cream.

2. In the meantime, fill the bottom of a small to medium-sized saucepan with 1-2 inches of water.  Set the pot on the stove top and heat the water to a rolling boil.

3.  Set the bowl holding the chocolate and cream on top of the saucepan to create a double boiler.  The water should not be touching the bottom of the bowl.

4. Stir the chocolate-cream mixture as it melts, creating a smooth, silky ganache.

5. Once the mixture is completely melted, add the bourbon, coffee, and vanilla and stir to combine.

6. Chill the chocolate ganache in the refrigerator until firm.  I usually let it chill overnight.

7. Before assembling the truffles, put several tablespoons of cocoa powder in the bottom of a shallow bowl.

8. Using a melon baller, scoop rounded teaspoon sized balls of the chilled ganache.  Quickly roll the ganache balls between the palms of your hands to round them out—they do not have to be perfect.

9. Roll the truffles in cocoa powder to coat.

10. Chill the truffles until you are ready to serve them.

Serves 8-10

 

🍫If you want to check out Ina Garten’s recipe: Chocolate Truffles