These bite-size homemade chocolate bourbon truffles made with creamy ganache and covered with toasted hazelnuts are the perfect easy indulgent treat during the holiday season!
- 12 ounces semi-sweet chocolate
- 1 tablespoon unsalted butter
- 2/3 cup heavy cream
- Pinch of salt
- 1 teaspoon bourbon
- 2/3 cup roasted hazelnuts, finely chopped
- First, we need to warm up the heavy cream. You can pour it in a sauce pan and bring to a simmer or pour in a mixing bowl and microwave for about 30 second to a minute.
- Put chocolate, butter, and a pinch of salt in a mixing bowl, pour the hot cream on top.
- Let the hot cream sit in the chocolate for a minute before you mix it.
- Then whisk it until chocolate is melted and smooth consistency.
- Add your favorite Bourbon and whisk again.
- Cover with plastic wrap and refrigerate for 1-2 hours or until the ganache is set.
- When set, scoop the ganache and roll it into balls. Then coat into chopped hazelnuts.
- Place on a cookie sheet with parchment paper and refrigerate for at least 30 minutes to an hour before transferring to an air tight container.
Why is my chocolate not melting? Most likely the cream is not hot enough. If you already poured the cream into the chocolate and it’s not melting, place the mixing bowl (make sure it’s heat proof) on a pot with simmering water and stir until all the ingredients are melted and well incorporated.
Why is my ganache too runny? The ganache might be too runny for two reasons. One, you didn’t refrigerate it long enough to set. Second, you use low quality chocolate with high amount of fat in it.
Why does ganache separate? Most likely the cream was not hot enough when you add it to the chocolate.
Keywords: Chocolate Bourbon Truffles