Bourbon Street Truffles

November 16, 2017

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Written by Shamilla Yeary

November 16, 2017

·

Written by Shamilla Yeary

Ingredients

Directions:

. Combine the cream, butter corn syrup and coffee in a saucepan and bring to a simmer over low heat.

.Remove from the heat and allow to cool for 5 minutes then whisk in the chocolate.

Turn into a clean bowl and whisk in the cinnamon and bourbon and allow to cool to 80 degrees (this could take 2-3 hours).

. Whip the mixture until it lightens in color, using an electric mixer.

. Pile the mixture into a piping bag fitted with a ½” plain tube

. Pipe ¾” balls onto a parchment lined pan and chill for at least an hour.

For the coating:

. 12 oz semi sweet or bittersweet chocolate chopped

. 1 – 2 cups The Cultured Cup Signature Drinking Chocolate, pulsed in the processor until finely ground

. Melt the chocolate and allow to cool to about 80 degrees (this could take 2-3 hours)

. Place the The Cultured Cup Signature Drinking Chocolate drinking chocolate on a flat plate.

. Dip the truffle centers in the melted chocolate and roll in the drinking chocolate to coat the truffles

. Set on a baking tray - and allow to set

. Set the truffles in candy paper cases.

. These truffles will keep for up to a week if kept in a plastic container with a tight fitting lid.

. Set on a baking tray - and allow to set

This recipe is based on the ESPRESSO TRUFFLES recipe in CHOCOLATE by Nick Malgieri

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