These dark chocolate Bourbon ganache truffles make a delicious and very decadent treat. They are made with bittersweet chocolate and have a deep, complex and intense flavor from Bourbon, vanilla and instant espresso powder. The truffles are not very sweet and have a buttery richness that takes them over the top.
For more chocolate Bourbon ganache flavors also check out this chocolate Bourbon cake!
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Recipe ingredients and notes:
These truffles are made with the usual chocolate ganache ingredients (chocolate and cream) along with Bourbon, butter and flavorings.
- Be sure to use chocolate bars and not chocolate morsels or chocolate chips for this recipe. Morsels and chips usually have stabilizers in them that prevent them from melting properly.
- Instant espresso powder is a great dessert ingredient that intensifies the chocolate flavor.
- Instead of using unsweetened cocoa powder you can roll the truffles in finely chopped nuts, such as pecans or walnuts.
How to make the truffles:
See full ingredients & instructions in the recipe card below!
Prep the chocolate:
Step 1. Finely chop the chocolate using a large knife.
Step 2. Transfer the chopped chocolate to a large glass bowl.
Make a ganache, chill, then roll truffles:
Step 3. Add cream, butter, espresso powder, vanilla extract and salt to a saucepan. Bring to a very low simmer, then turn off the heat and stir in the Bourbon.
Step 4. Pour the hot mix over the chocolate and let sit for 1 minute.
Step 5. Whisk the mix to get a smooth ganache.
Step 6. Cover the ganache and let solidify in the fridge for 3 hours. Scoop the ganache with a melon baller, a spring-loaded metal scoop or a spoon. Quickly form balls in your hands, then roll them in unsweetened cocoa powder. Transfer the truffles into an airtight container and keep in the fridge until you're ready to serve them.
How to serve the truffles:
Serve the truffles cold and – importantly – don't inhale when you bite into them!
Storage instructions:
Store the truffles in an airtight container in the fridge.
Recipe and equipment notes & tips:
- It's important to chop the chocolate finely in order to get it to melt fully. If it's chopped too coarsely, the hot cream mix will not be able to melt it. If you still end up with large chocolate clumps after whisking the ganache, briefly set it over a pot of simmering water.
- To scoop the truffles it's best to use a 2-teaspoon metal scoop or the large scoop of a melon baller. You can also use a regular spoon but it will be harder to keep the truffles uniform in size that way.
- You'll want to work fast when forming the truffles because the warmth of your hands alone will start to melt the chocolate. Briefly transfer the chocolate bowl back to the fridge if things get too warm.
More delicious dark chocolate recipes:
- Spiced Chocolate Ginger Truffles3 Hours 30 Minutes
- 10-Minute Individual Chocolate Trifles with Mascarpone10 Minutes
- Chocolate Bourbon Cake1 Hours 10 Minutes
Did you make this recipe? Please leave a star rating or comment! Thanks!
Full Printable Recipe
Bourbon Ganache Truffles
Equipment:
- measuring cups and spoons
- knife and cutting board
- glass bowl
- saucepan
- wooden spoon
- whisk
- 2-teaspoon spring-loaded metal scoop OR melon baller OR spoon
- plate
Ingredients:
- 8 ounces bittersweet chocolate, (I used Ghirardelli 60 percent cacao bittersweet chocolate baking bars)*
- 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)
- 1 pinch of salt
- 2 tablespoons Bourbon
- unsweetened cocoa powder to roll the truffles in
Instructions:
- Finely chop the chocolate, then transfer to a large glass bowl. Set aside.
- Add cream, butter, instant espresso powder, vanilla and salt to a saucepan. Bring the mix to a low simmer while stirring continuously.
- Turn off the heat and stir in the Bourbon.
- Pour the hot cream mix over the chocolate and let sit for 1 minute.
- Whisk the mix until it is well combined and smooth and no large chocolate clumps remain. (You can gently heat the mix over a pot of hot water to get rid of the last clumps.)
- Cover and chill in the fridge for 3 hours.
- With a spring-loaded metal scoop, a melon baller or a spoon, scoop out the ganache. Quickly roll the ganache into balls with your hands. (Note: I recommend to make the truffles 1 inch or smaller to keep them bite-sized.)
- Roll each truffle in the cocoa powder.
- Keep the truffles in the fridge until you're ready to serve them and – importantly! – don't inhale when you bite into them.
Priscy
I made these truffles I would add little sugar