Bourbon White Chocolate Truffles, two flavors born to be together. Creamy white chocolate center with a smokey, vanilla bourbon kick lightly coated in a white chocolate shell.
- 4 cups white chocolate, divided¹
- 2 tablespoons heavy cream
- 1/4 cup bourbon
- Optional: gold sprinkles and white nonpareils for garnish.
- Set up a double boiler system on the stovetop – a medium size sauce pan with about 2 to 3 inches of simmering water and a heat proof bowl over the sauce pan. The bowl should not touch the water.
- Add 2 cups white chocolate and heavy cream to the bowl. Stir to combine as the chocolate melts. The mixture will be very thick and appear as though the chocolate has broken, but it will thin out to the right consistency once the bourbon is added.
- Once chocolate is fully melted and mixed with heavy cream, remove from the heat and add the bourbon. Mix well to combine, the constituency should be the same as melted chocolate.
- Refrigerate until the chocolate is firm, about 1 hour. Roll into bite sized balls and place on a sheet of parchment paper. Refrigerate while preparing the dipping chocolate.
- Set up a double boiler system again and melt the remaining white chocolate – choose a shallow bowl so the truffles will be easier to dip. Remove from the heat and retrieve the bourbon white chocolate truffles from the refrigerator. Using a fork roll each truffle in the melted chocolate then lightly tapping while on the fork to remove excess chocolate. Transfer back to the parchment paper and garnish with whichever sprinkles make you happy.²
- Let sit at room temperature or in the refrigerator for 10 to 15 minutes to let the chocolate shell set.
¹You will only need 2 cups of white chocolate to make the truffles, the remaining 2 cups is to be melted and to dip the chocolate for a hard white chocolate shell. An alternative option is to roll the truffles in sanding sugar or sprinkles if you don’t want a white chocolate shell. The shell is recommended if the truffles will be in a warm environment, it will keep them from getting to mushy while on display.
²There will most likely be remaining chocolate after all the Bourbon White Chocolate Truffles are dipped. You can transfer this to an ice cube tray, or any silicon mold, let set and then pop out and store to be reused at a later time!