Rating: 4.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 1
  • 5 star values: 10

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.

Lisa Bell and Nicole Rees
Recipe by Cooking Light November 2012

Gallery

Credit: Levi Brown; Styling: Tiziana Agnello

Recipe Summary

Yield:
19 truffles (serving size: 1 truffle)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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

Nutrition Facts

60 calories; fat 2.7g; saturated fat 1.6g; mono fat 0.5g; poly fat 0g; protein 0.8g; carbohydrates 8g; fiber 0.7g; cholesterol 1mg; iron 0.2mg; sodium 14mg; calcium 12mg.
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