I make truffles every year for the winter holidays. They're elegant and makes a little something for everyone to have as dessert or take home after a dinner party.
Truffles proudly stand on their own as the centerpiece of any holiday dessert table. And they are surprisingly easy to make. A swirl of cream and a bag of good chocolate chips is all you need to make silky smooth, dreamy truffles that will have your friends speechless.
Time is the biggest element in truffle making and since I'm no expert, I like to pick a cold wintry day to make them. That way, I have more time to work with them
For this recipe, we're going to make boozy bourbon pecan truffles.
* 1 cup heavy cream
* 1.5 cups semi sweet chocolate chips like ghirardelli, finely chopped
* 2 tablespoons dark bourbon whiskey or rum
* Finely chopped pecans, cocoa power or chocolate rice of your choice
* First, in a medium sauce pan, bring cream to a boil, then remove from heat.
* Add chopped chocolate and bourbon.
* Let ingredients sit for 3 minutes, then whisk until smooth.
* Transfer smooth chocolate mixture to a dish, and refrigerator, uncovered, until thick and firm enough to spoon out in round mounds, about 2 hours. See ya, later!
2 hours later, looking good already!
* Scoop, scoop, scoop!
Then, it's back to the refrigerator for another 30 minutes, or until mounds are firm.
Here comes my favorite part.
* Set out the pecans, chocolate rice or cocoa powder as well as mini paper cups.
* Very quickly, roll and gently press each chocolate ball into the pecan or chocolate rice. Then place them into individual truffle cups.
To make sure the chocolate doesnt melt faster than you can work, work with a few truffles at a time while keeping the rest refrigerated.
When they are all done, refrigerate until ready to serve. These cuties will keep up to 2 weeks in an air-tight container in the refrigerator.