Bourbon Whiskey Truffles


4 oz. whipping cream
7 oz. Valrhona Le Noir 61% or Le Noir 68% or Caraibe 66%, finely chopped
1/2 oz. butter
1 oz. bourbon whiskey
1/2 cup Valrhona cocoa


Bring whipping cream just to boil.

Pour slowly over the chocolate and mix rapidly to create an elastic and shiny mixture. Add butter and mix it again with the spatula. Add bourbon whiskey and mix to incorporate.

Let ganache set for 12 hours in the refrigerator. Dust hands with cocoa powder and shape truffles before rolling in Valrhona cocoa powder. Serve at room temperature.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s