These dark and rich espresso Bourbon truffles are made with bittersweet chocolate that is flavored with espresso, vanilla and Bourbon and rolled in unsweetened cocoa powder. The espresso intensifies the chocolate flavor and the Bourbon adds complexity and makes for a really decadent dessert.
We went on a fun trip out to Kentucky a few weeks ago and while we were there toured some of the big Bourbon distilleries. It was interesting to see these operations and while I don’t actually like to drink Bourbon, the tastings did get me interested in cooking with the beverage.
Bourbon, by the way, is just a type of whiskey. It has to be made from at least 51 percent corn, aged in new charred oak barrels and be produced in the United States. So if you followed all production requirements but performed them, say, five miles across the border in Canada you would have made whiskey but not Bourbon. Makes sense? No? Yeah, I don’t think so either….
Anyway, here is one of my first Bourbon creations, bittersweet chocolate truffles flavored with espresso, vanilla and Bourbon and rolled in unsweetened cocoa powder (don’t inhale when you bite into them). These guys taste dark, rich and really intense. The espresso intensifies the chocolate flavor and the Bourbon adds complexity. It’s a really decadent dessert.
How to make the truffles:
Make a ganache:
Step 1. Start by heating up ½ cup heavy cream, 3 tablespoons unsalted butter, ½ teaspoon instant espresso powder, 1 teaspoon vanilla extract (or seeds from one 2-inch piece of vanilla bean) and a pinch of salt. Once the mix is hot, take it off the heat and stir in 2 tablespoons Bourbon.
Step 2. Pour the hot mix over 8 ounces finely chopped bittersweet chocolate and let the chocolate start to melt for a minute.
Step 3. Stir the mix to get a nice ganache and if there are still large chocolate clumps remaining, briefly set the bowl over a pot of simmering water to get them melted.
Chill the ganache and make the truffles:
Step 4. Cover the bowl and let the chocolate solidify in the fridge for 3 hours. Scoop the chocolate out with a melon baller, a metal scoop or a spoon, quickly form balls in your hands, then roll them in unsweetened cocoa powder.
How to store the truffles:
Transfer the truffles into an airtight container and keep them in the fridge until you’re ready to serve them.
More delicious chocolate recipes:
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Espresso Bourbon Truffles
- ½ cup heavy cream
- 3 tablespoons unsalted butter
- ½ teaspoon instant espresso powder
- 1 teaspoon vanilla extract (or seeds from one 2-inch piece of vanilla bean)
- pinch of salt
- 2 tablespoons Bourbon
- 8 ounces bittersweet chocolate, finely chopped (I used Ghirardelli 60 percent cacao bittersweet chocolate baking bars)*
- unsweetened cocoa powder to roll the truffles in
- Add cream, butter, espresso powder, vanilla and salt to a saucepan, bring to a simmer and stir until you have a homogeneous mix.
- Take off the heat and add the Bourbon.
- Pour the hot cream mix over the chocolate and let sit for 1 minute.
- Stir together until everything is well combined and no large chocolate clumps remain. (You may need to heat the mixture over a pot of hot water to get rid of the last clumps but don’t go haywire, a few small bits add a nice texture and something to bite into).
- Cover and put in the fridge for 3 hours.
- With a metal scoop, a melon baller or a spoon, scoop out the chocolate and quickly roll into balls with your hands.
- Roll each ball in the cocoa powder.
- Keep the truffles in the fridge until you're ready to serve them and don't inhale when you bite into them.