Cocoa-Caramel Bourbon Truffles
Typically made with lots of cream and butter, these truffles cut the fat but keep the soft creamy texture
Typically made with lots of cream and butter, these truffles cut the fat but keep the soft creamy texture
Ingredients
- 3 tablespoons brown sugar
- 2 tablespoons evaporated milk
- 1 tablespoon golden cane syrup, or corn syrup
- Dash of salt
- 1 tablespoon bourbon
- 1/2 teaspoon vanilla extract
- 3.5 ounces bittersweet chocolate, finely chopped
- 1.75 ounces milk chocolate, finely chopped
- 2 tablespoons unsweetened cocoa
Details
Level of difficulty Easy
Preparation time 15mins
Cost Average budget
Preparation
Step 1
Combine brown sugar, milk, syrup, and salt into a small saucepan over medium-high heat, bring this mixture to a boil.
Step 2
Cook 1 minute or until sugar dissolves, remove from heat.
Step 3
Stir in bourbon and vanilla extract. Add bittersweet and milk chocolates. Let stand for about 1 minute. Stir until smooth.
Step 4
Pour the mixture into a shallow dish, like a pie plate and cover and then chill for 4 hours.
Step 5
Heat a tablespoon measure with hot water, pat dry. Scoop chocolate mixture with spoon, roll into balls and then dip into the unsweetened cocoa to coat balls.
Step 6
Cover and refrigerate until ready to serve.
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Chef Tips and Tricks
Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot.
INGREDIENTS
- 1.3 cups beetroot
- 2 eggs
- 2 tablespoons oil
- Juice of 1/2 lemon
- 4/5 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- Melted dark chocolate
METHOD
- Preheat the oven to 350° F.
- Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
- In a bowl, whisk together the flour and sugar.
- Add the blended beetroot mixture, and mix until smooth.
- Add the baking powder and mix until fully incorporated.
- Pour the batter into silicone cake moulds.
- Bake for 30 minutes, or until you a pick comes out clean.
- Top with melted dark chocolate, and enjoy!
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