I usually test a recipe three or four times before I’m happy with it. It takes that long to figure out the best technique and get all of the flavors down. Too often I think we give up right before a culinary breakthrough just because our first or second crack at a recipe didn’t turn out perfectly. Stick with a recipe, fine tuning it slightly with each iteration, and before you know it, you’ve got a signature dish.
My husband reminded me of my own advice a couple of nights after I tried my hand at salted chocolate bourbon truffles for the first time. “They’re good,” he said, but “maybe it wouldn’t hurt to make them again,” he said as he conspiratorially licked the melted chocolate from his fingers. I did make them again, and then again, and finally once more that month, but not because I was tweaking my recipe.
For probably the first time ever, my original attempt to craft the creamy, boozy, chocolatey bourbon truffles of my dreams was spot on. Well, maybe the first round of truffles were slightly too big (more golf ball than gumball-sized), but in terms of flavor, the crispy chocolate shell contrasted with the creamy, pillowy center; the spicy kick of the bourbon enhanced the rich, dark chocolate flavor; and the big hunks of salt sitting atop the truffle balanced the sweetness and provided a perfect crunch.
These babies were flawless from the jump, but that didn’t stop me from “testing” a few more batches. For you, the readers. I take my job as a recipe tester verrrry seriously, people.
With Valentine’s Day just around the corner, my Salted Chocolate Bourbon Truffles are both naughty and nice and make a perfect complement for just about any celebration you have in mind. Binge watching a Gilmore Girls marathon from the couch in your favorite pair of sweats? One or two of these sweet gems will take the edge off, six will turn it into a party for one. Celebrating with your sweetheart who, inspired by all of those Tasty recipe videos on Facebook, thoughtfully whipped up a decadent V-day meal? My Salted Chocolate Bourbon Truffles could offer some serious positive reinforcement.
Whether you wait all year round for that special day to shower your sweetie with chalky candy hearts and heart-eyed stuffed animals or you abjectly refuse to take any part in a holiday that rakes in millions in card sales but always leaves you lonely, Salted Chocolate Bourbon Truffles are the answer. They take a little time to whip up, but aren’t you (or the person you love most) worth it? Your Valentine’s Day, whatever it may entail, will be better off with these chocolatey confections.
You don’t have to be a master candy maker or chocolatier to whip up a batch of decadent Salted Chocolate Bourbon Truffles for Valentine’s Day. My straight forward, easy to follow recipe makes the most perfect bite of silky chocolate, spicy bourbon, and salty crunch you’ve ever tasted!
- 4 tbsp butter
- 1/4 cup heavy whipping cream
- 1 cup milk chocolate chopped into small pieces if not using chips or baking squares
- 3 cups semi-sweet chocolate chopped into small pieces if not using chips or baking squares, divided
- 1 pinch kosher salt
- 1 tsp vanilla extract
- 1/4 cup bourbon
- 1/4 cup unsweetened cocoa powder
- flaked sea salt kosher will do in a pinch
Melt the heavy whipping cream and butter in a small saucepan over medium heat. Remove the pan from the heat when the mixture starts to steam and you see tiny bubble form around the edges.
Add one cup of the milk chocolate and one cup of the semi-sweet chocolate to the pan and stir continuously until the chocolate has melted. Next add a pinch of salt, the vanilla, and the bourbon. Stir to combine.
Pour the chocolate mixture into a small, shallow container. Cover the mixture and place in the refrigerator overnight or the freezer for about an hour and a half until the chocolate has cooled and set through.
Remove the chocolate from the refrigerator (or freezer), and using a two teaspoon scoop, scoop out balls of chocolate and place them on a parchment lined cookie sheet.
Working quickly to ensure the chocolate balls don’t melt, roll each scoop of chocolate between your hands to make a ball. Place each ball into a bowl of cocoa powder and roll around until completely covered. Complete the same process with the rest of the truffles.
Return the truffles to the freezer for thirty minutes.
While your truffles are setting up in the freezer, set up a double boiler. If you don’t have a double boiler at home, check on my post on how to jerry rig one with stuff you already have in your kitchen here: How (and when) to use a double boiler.
Add two cups of semi-sweet chocolate to the double boiler and stir until melted.
Remove the truffles from the freezer. Using a fork and a spoon, dunk each truffle in the melted chocolate until it’s completely covered. Return to your parchment covered baking sheet.
Once you’ve dipped about five truffles, go back and sprinkle a pinch of salt on the top of each one.
Return the truffles to the freezer for another 15 minutes until the chocolate shell has set and enjoy!
Store the truffles in your refrigerator when not in use.