Side Pannel
Kentucky Bourbon Truffles
Ingredients List
- 1/2 lb Dark semisweet chocolate*
- 1/2 c Heavy cream
- 1 1/2 tb Finest Kentucky bourbon
- Droste cocoa or
- Shaved chocolate Drayettes
Directions
*Callebaut, Lindt, Tobler or any fine imported chocolate.
Break chocolate into small pieces. Combine it with the cream in the top of
a double boiler over simmering hot water (not boiling). Stir the chocolate
and cream constantly until chocolate has melted and ganache is smooth.
Remove from heat and allow to cool. When the ganache has cooled, stir in
bourbon.
Pour the mixture into a small bowl. Cover with foil and refrigerate
overnight or several days if desired.
When ready to make the candy, line a baking sheet with foil.
Working with a small amount of the ganache at a time, using about 1 1/2
tsp. each, form into balls. Place them on the sheet. (Work quickly, using
your fingertips and not the palm of your hands to help keep the mixture
from becoming overly soft.)
Keep the chocolate balls cold, if possible, by placing them a few at a time
on a tray in the refrigerator. Leave the chocolate balls lightly covered
in the refrigerator for several hours or overnight, if desired.
Sprinkle a pastry sheet with cocoa or chocolate shavings or Drayelle. Roll
each ball into the cocoa or shavings, covering them well. Refrigerate at
once and leave until the truffles are quite firm - several hours or
overnight.
Place each truffle in a fluted silver or paper cup in a tin box and keep
refrigerated.
Serve very cold. Will keep several weeks under refrigeration.
Glenn writes: "All the world loves chocolate, and chocolate truffles are
the world's most luscious trompe l'oeil. We have no clue as to the name of
the clever cook who first created these candies so beautifully camouflaged
in the shape of a truffle, but it would be a very safe bet that he was a
Frenchman - and from truffle country.
"In contrast to most hand-dipped chocolates, which, to a great extent
belong in the province of the professional candy maker and should look
precisely turned out, chocolate truffles are supposed to look somewhat
rugged. If they looked too neat and evenly rounded, they wouldn't resemble
their namesake - the knobbly real-life Perigord truffle.
"No pig is needed to sniff around in the deep forest of the Perigord to
find where these truffles grow! All one needs is a small kitchen space, a
double-boiler of sorts, a spoon or two, a baking sheet, and a cold spot to
let the candy chill."
"In every phase of the culinary arts, flavor is everything; and premium
ingredients must be used to achieve the subtle counterpoint of flavors that
are possible with the candies given here.
"The ideal way to store or to prepare truffles as gifts is to place each
one in a tiny fluted silver or paper cup made for the purpose, then fit
them in single layers in a tight tin box. Wrap the box as happily as you
wish. Few gifts could say 'Have a Merry Christmas!' any better.
"Bourbon whiskey has a great affinity for chocolate; however, no whiskey or
liqueur can be added directly to any chocolate; it hardens it beyond
repair. In using liqueurs when making chocolate candies, frostings, etc.,
the alcohol must be combined with cream first. The French call the
combination of chocolate and cream a 'ganache' and that is the base of many
candies, especially truffles."
Break chocolate into small pieces. Combine it with the cream in the top of
a double boiler over simmering hot water (not boiling). Stir the chocolate
and cream constantly until chocolate has melted and ganache is smooth.
Remove from heat and allow to cool. When the ganache has cooled, stir in
bourbon.
Pour the mixture into a small bowl. Cover with foil and refrigerate
overnight or several days if desired.
When ready to make the candy, line a baking sheet with foil.
Working with a small amount of the ganache at a time, using about 1 1/2
tsp. each, form into balls. Place them on the sheet. (Work quickly, using
your fingertips and not the palm of your hands to help keep the mixture
from becoming overly soft.)
Keep the chocolate balls cold, if possible, by placing them a few at a time
on a tray in the refrigerator. Leave the chocolate balls lightly covered
in the refrigerator for several hours or overnight, if desired.
Sprinkle a pastry sheet with cocoa or chocolate shavings or Drayelle. Roll
each ball into the cocoa or shavings, covering them well. Refrigerate at
once and leave until the truffles are quite firm - several hours or
overnight.
Place each truffle in a fluted silver or paper cup in a tin box and keep
refrigerated.
Serve very cold. Will keep several weeks under refrigeration.
Glenn writes: "All the world loves chocolate, and chocolate truffles are
the world's most luscious trompe l'oeil. We have no clue as to the name of
the clever cook who first created these candies so beautifully camouflaged
in the shape of a truffle, but it would be a very safe bet that he was a
Frenchman - and from truffle country.
"In contrast to most hand-dipped chocolates, which, to a great extent
belong in the province of the professional candy maker and should look
precisely turned out, chocolate truffles are supposed to look somewhat
rugged. If they looked too neat and evenly rounded, they wouldn't resemble
their namesake - the knobbly real-life Perigord truffle.
"No pig is needed to sniff around in the deep forest of the Perigord to
find where these truffles grow! All one needs is a small kitchen space, a
double-boiler of sorts, a spoon or two, a baking sheet, and a cold spot to
let the candy chill."
"In every phase of the culinary arts, flavor is everything; and premium
ingredients must be used to achieve the subtle counterpoint of flavors that
are possible with the candies given here.
"The ideal way to store or to prepare truffles as gifts is to place each
one in a tiny fluted silver or paper cup made for the purpose, then fit
them in single layers in a tight tin box. Wrap the box as happily as you
wish. Few gifts could say 'Have a Merry Christmas!' any better.
"Bourbon whiskey has a great affinity for chocolate; however, no whiskey or
liqueur can be added directly to any chocolate; it hardens it beyond
repair. In using liqueurs when making chocolate candies, frostings, etc.,
the alcohol must be combined with cream first. The French call the
combination of chocolate and cream a 'ganache' and that is the base of many
candies, especially truffles."
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