Tuesday, March 13, 2018

Bourbon Caramel Dark Chocolate Truffles Recipe with David Nicholson Reserve

Bourbon Caramel Dark Truffles with David Nicholson Reserve make the perfect homemade gift!

  1. 9 oz. 60% dark chocolate chips
  2. 1/4 cup heavy whipping cream (or coconut milk for dairy free)
  3. 2 tbsp bourbon
for optional caramel swirl
  1. 1/2 cup sugar
  2. 1/8 cup water
  3. 1/4 cup heavy whipping cream
  4. 1 tbsp butter
for optional coating
  1. cacao powder
  2. sprinkles
  1. combine sugar and water for caramel in small saucepan on med. heat for 10 min (1/4 cup sugar + 1/8 cup water)
  2. add 1/4 cup heavy whipping cream
  3. simmer 2 min, then add butter and remove caramel from heat
  4. chop chocolate into small bits
  5. in a small saucepan heat 1/4 cup heavy whipping cream to simmer, remove from heat, pour over chopped chocolate in heat safe bowl
  6. stir until smooth
  7. you may use the microwave in 15 second increments for additional melting help if necessary
  8. let cool for 2 min and pour in bourbon, mix
  9. swirl in about 2/3 of the caramel, marble style. eat the rest by hand jk, use it for dipping or something
  10. cover and place in fridge to chill for 1 hr
  11. scoop out chocolate using a melon baller, roll gently between hands until round, be gentle and patient
  12. coat in cacao or sprinkles by rolling ball on plate
  1. I used Ghirardelli 60% cacao chocolate chips
  2. I did not mis-spell cocoa, I meant cacao. its more rich in flavor and adds a nice tartness. but you can use cocoa if you waaaaant 🙂