Chocolate-Bourbon Truffles Recipe - NYT Cooking
Food • December 2016 • Views: 1,777
Ingredients
- 8 ounces bittersweet chocolate
- ¾ cup heavy cream
- Pinch of salt
- 2 drops vanilla extract
- 1 tablespoon bourbon
- Cocoa powder
- ½ cup toasted crushed pecans, pistachios or hazelnuts
Preparation
- Set a stainless steel mixing bowl over a pan of boiling water to make a double boiler. Put chocolate, cream and salt in bowl and heat until chocolate is completely melted, about 15 minutes.
- Add vanilla and bourbon and whisk thoroughly, until mixture is smooth and shiny. Pour into a pie plate or baking dish, cover with plastic wrap and refrigerate until firm, about 1 hour.
- Use a melon baller or soup spoon to make rough 1/2-ounce spheres. Roll between cocoa-dusted palms, then in crushed nuts. Refrigerate, but don’t serve them ice cold; remove from the refrigerator 10 minutes before serving.