Posted by: Maggie
Can we all just agree that one fabulous thing about being an adult is the ability to eat candy with booze in it?
I assume you're all nodding your heads in consensus.
Does anyone remember those little liquor filled chocolate bottles that used to come out at Christmas parties back in the day? As a kid I remember resenting the fact that I couldn't partake. Not because I was interested in drinking at the ripe old age of ten, it was just because I really wanted the chocolate.
When I saw this recipe it reminded me of those tiny, boozy bottles, and I instantly wanted to make them.
I'll warn you that these are a little tricky to work with - prepare to be covered in chocolate up to your elbows during the rolling process. I promise that they're worth the hassle, and if you pack them up in a pretty box they'd be a perfect gift to bring along to a Christmas party instead of the typical bottle of wine!
Here's what you'll need:
For the filling:
1/4 cup heavy cream
4 tablespoons unsalted butter
6 ounces milk chocolate, chopped
6 ounces semi-sweet chocolate, chopped
1/4 cup bourbon
Dutch process cocoa powder for dusting
For the coating:
1 12-ounce bag semi-sweet chocolate chips
2 tablespoons vegetable shortening
Topping of your choosing (I used sprinkles, finely chopped nuts or melted white chocolate would also be nice!)
To make the filling, heat butter and cream over medium-low heat in a medium saucepan. Stir until the butter completely melts, and the cream simmers. Remove mixture from the heat, and stir in the milk and semi-sweet chocolate. Stir until melted and smooth (you may need to briefly return the mixture to the heat to help the melting process.) Mix in the bourbon, and transfer mixture to a bowl.
Cover with plastic wrap, and freeze for 40 minutes.
Line a baking sheet with aluminum foil. Scoop the filling by tablespoonfuls and drop onto the baking sheet. Cover and freeze for 20-30 minutes, or until the filling is firm but still moldable.
Spread the cocoa powder on a plate. Remove the filling from the freezer, roll the chocolate mounds into balls, and then coat in cocoa powder. The filling may be difficult to work with at this point - I just formed the filling into balls as best as I could, and re-rolled them again AFTER dipping in the cocoa powder to completely smooth them out.
Return the truffles to the baking sheet, and freeze them while preparing the chocolate coating. I recommend dividing the chocolate and the shortening, and making the coating in two batches, so it stays smooth. Add the shortening to the chocolate chips, and melt according to package directions.
Re-roll the truffles to remove any loose cocoa, and dip in chocolate. The best way I've found to get a neat coating is to gently remove the chocolate ball from the coating with a fork, scrape the bottom of the fork on the side of the bowl to remove excess chocolate from the bottom, and gently nudge the truffle off the fork, onto a baking sheet with a second fork or knife. Work quickly with the filling so it doesn't melt in the hot chocolate coating. Immediately sprinkle with your chosen topping after coating each truffle.
Refrigerate uncovered for 1 hour, or until firm. For best taste, allow to sit out for about an hour before serving. Makes 18 truffles.