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Yield
19 truffles (serving size: 1 truffle)
Photo: Levi Brown; Styling: Tiziana Agnello

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.

Chef's Notes

This recipe originally ran in Cooking Light December, 2010 and was updated for the November, 2012 25th anniversary issue.

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