Impress your holiday guests with these easy chocolate bourbon truffles.
When you think of Lexington, Kentucky, most often the notion of horses, bourbon and bluegrass may come to mind. On a recent research trip, I discovered it was all those things and then some.
One of my stops was over at the Distillery District where James E. Pepper “1776” Bourbon is made, along with a host of eateries, a brewery and even a live music venue called The Burl. You know you’ve arrived when you see the larger than life mural greeting you on Manchester Street by PRHBTN.
Above the distillery’s front entrance reads “DSP-KY-5” signifying the fifth legally operating distillery in Kentucky. You’ll learn all about the importance of this fact and others by booking a tour. Tours and tastings are offered every day with the exceptions of Mondays and holidays. When you tour this distillery or most any of the other distilleries in Bourbon Country, you’re going to be offered at some point the most decadent truffle to pair with the finest bourbon onsite. I don’t care if you are trying to get down to your fighting weight before summer. Savor every morsel.
Stay tuned for a few of my #sharethelex stories over at visitlex.com coming soon.
Every now and then I need a little kitchen therapy after a long trip. Since I had a bit of the “brown water” at my disposal, those truffles topped my list. These little pretties are so easy and perfect for the holidays. Keep them on hand for those last minute guests or perhaps a secret Santa gift that won’t break the bank. While they are indeed boozy and not appropriate for folks in recovery or the kiddos, there are only 2 tablespoons of alcohol in the whole batch. You’d have to eat more than a few batches to feel the effects and end up with a much bigger issue than getting tipsy on your hands.
Chocolate Bourbon Truffles
ingredients
1 cup mini morsels semi-sweet chocolate chips
1/4 cup heavy cream
2 tablespoons bourbon
cocoa powder and/or chopped pecans for dusting
method
place chocolate chips in a glass bowl. heat cream just prior to a boil. pour the cream over the chocolate and stir until all the chocolate is melted and the mixture is thoroughly combined. if the cream doesn’t melt the chocolate all the way, microwave in 15-second increments until liquid. stir in bourbon. chill for at least 2 hours. using a teaspoon or melon baller, scoop the chocolate and smoothe into balls with your hands. dust with cocoa powder or pecans. chill until served.