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

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.

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.

Ratings & Reviews

cbdenton's Review

ataborda
February 02, 2015
Good flavor - hard to not like chocolate and bourbon - but the receipe only makes about 10 truffles. The chocolate was hard so it was more mashing together to form a ball then rolling.

ChefAmandaLynn's Review

spber68
November 10, 2013
N/A

KittyD443's Review

Pammarran
August 28, 2013
N/A

Tinkerbell0914's Review

Tinkerbell0914
July 22, 2013
N/A

spber68's Review

andreangt
March 14, 2013
N/A

Missoula's Review

baileyjames
December 24, 2012
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.

EvaJane's Review

dcdori
December 18, 2012
N/A

PKcookin's Review

KittyD443
December 10, 2012
These were awesome but I am rating only on taste as I did not make them.

baileyjames's Review

Booie13
November 25, 2012
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.

Pammarran's Review

PKcookin
November 17, 2012
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!