Truffles typically have the added richness of cream and butter. These ingredients help stabilize chocolate, which tends to scorch, separate, or become grainy if not heated carefully. We add corn syrup and evaporated milk for smooth, creamy confections.
3 tablespoons brown sugar
2 tablespoons evaporated whole milk
1 tablespoon golden cane syrup (such as Lyle's Golden Syrup)
Dash of salt
1 tablespoon bourbon
1/2 teaspoon vanilla extract
3.5 ounces bittersweet chocolate, finely chopped
1.75 ounces milk chocolate, finely chopped
2 tablespoons unsweetened cocoa
How to Make It
Combine brown sugar, milk, cane syrup, and salt in a saucepan over medium-high heat; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat. Stir in bourbon and vanilla extract. Add chocolates; let stand 1 minute. Stir until smooth. Pour into a shallow dish; cover and chill 2 hours. Heat a tablespoon measure with hot water; pat dry. Scoop chocolate mixture with spoon; dip in cocoa. Roll into balls. Cover and refrigerate until ready to serve.
This recipe originally ran in Cooking Light December, 2010 and was updated for the November, 2012 25th anniversary issue.
These are awesome. I made two batches. The first batch I followed the recipe and they were delicious, but they didn't taste like bourbon at all. The second one I substituted Chambord for the bourbon and I doubled the amount. They were to die for. I highly recommend this recipe and I will definitely make these again.
I made for Thanksgiving. 2 hours is too long to cool. Mixture was rock hard and brittle. I did warm with my hands and mush around for a while to help make it pliable. I thought they should have been a little fluffier, and creamy and not so hard like chocolate bars. I got exactly 19 truffles however they were probably smaller than the 1 inch. I will try again and definitely modify the recipe next time.