Bourbon-Caramel Truffles

  • andreangt Posted: 12/12/10
    Worthy of a Special Occasion

    I very rarely have difficulty with recipes. But I had to roll after about 1 hr. because it was getting rock solid. The flavor of these are great though. I had some cherries, so I experimented and took some of the chocolate and molded it around a cherry. Yum! Everyone loved.

  • ataborda Posted: 12/13/10
    Worthy of a Special Occasion

    While these tasted good they do not taste like caramel at all. The bourbon flavor is very strong so it is not suitable for children or people who are not particularly fond of liquor. The recipe portions is wrong. I made it exactly as is and got 8- 1 inch truffles. I do not see how it could possibly be 19 portions. It did not even cover the bottom of an 8x8 inch pan. Also, do not refrigerate for 4 hours and then attempt to scoop. It will be a brick. After an hour I had a hard time getting it into balls. They are delicious so all that being said they are worth a try.

  • dcdori Posted: 12/13/10
    Worthy of a Special Occasion

    I made with Kahlua instead of bourbon, because that's what I had. I also put a little cinnamon mixed in the cocoa powder to coat. Other than that I followed the recipe, using very good quality chocolate. These were delicious and easy to make. They are much much better at room temp than cold, so let them come to room temp before serving.

  • carylCorrales Posted: 12/04/10
    Worthy of a Special Occasion

    OMG! Chocoholics beware! This recipe could easily send you into a recovery program! I made these truffles for my first attempt at the delectable candy and I must say - it IS outstanding! Chilled the chocolate in a pie plate, and scooped it out with a melon baller sitting in hot water. No need to dry in between balls. The hot water helps to roll them. DON'T roll these at first - Chunk them around in your palms until they become a ball, roll them in chocolate powder, and then proceed to roll them around. You'll get the feel of it after a few. Rolled mine in powdered chocolate and finely chopped walnuts. And used Hershey's milk chocolate chips, which worked just fine. It takes some time, is messy (I've never had so much chocolate under my fingernails!), but is decadently fun! Will make wonderful stocking stuffers! If you're going to go to this effort, make a double or triple batch. Feliz Navidad!

  • PKcookin Posted: 12/10/12
    Worthy of a Special Occasion

    These were awesome but I am rating only on taste as I did not make them.

  • Pammarran Posted: 11/17/12
    Worthy of a Special Occasion

    Great! However I made a couple of changes: I used 1/2 tab Bourbon and 1/2 Tab Kahlua I also rolled the truffles in crushed Heath bars - yum!

  • Missoula Posted: 12/24/12
    Worthy of a Special Occasion

    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.

  • baileyjames Posted: 11/25/12
    Worthy of a Special Occasion

    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.

advertisement

More From Cooking Light