Well I’m sure you all know Waldo from Where’s Waldo. I’ve been playing this for years and still loving it. I’m also amazed on how they got the idea with all the details and for me, it’s bizarre. One time I tried to copy a simple version of it, hoping that I could play with my
nephew but using my own characters. I gave up after just couple attempts.
Well interestingly, playing Where’s Waldo always reminded me of my friend. Each time I baked something, she never fails to ask, where’s the booze? Not that we’re alcoholic, but we really enjoy desserts with extra booze. It’s making it sounds so granular. So when I read this recipe, it was like my a-ha moment. That’s it! It has booze and I know Frederick will love it because he really enjoys bourbon. So here’s to something elegant and boozy.
Chocolate Bourbon Truffle
Makes 30 small truffles.
Courtesy of Joy of Baking
- 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
- ½ cup (120 ml) heavy whipping cream (double cream) (35-40% butterfat)
- 2 tbs (28 grams) unsalted butter, cut into small pieces
- 2 tbs alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) – I use Bourbon
Different Coatings for Truffles:
- Dutch-Processed Cocoa Powder
- Melted or Tempered Chocolate
- Confectioners Sugar (Icing or Powdered)
- Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
- Toasted Coconut
- Shaved Chocolate
- Chocolate Truffles: Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
- Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn’t melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
- Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.
- To Toast Nuts: Preheat oven to 350°F (177°C) and bake nuts (pecans, walnuts or almonds) about 8 – 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts ‘steam’ for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.