I made these for Christmas breakfast a few years back…
I find that truffles go nicely with coffee so I figure they are appropriate for breakfast. Plus it helps keep people busy (and quite happy) while I am getting breakfast on the table.
My brother-in-law Matt is a bit of a chocolate snob and gave me full approval on the recipe the first time I made them. We agreed they are best served right out of the fridge.
The fun of making your own truffles is you can coat them in anything you like, chopped nuts of any kind, coconut, cocoa powder as you see above, powdered sugar…whatever floats your boat.
I have been making them every year for Christmas breakfast since then and my guests are always happy.
- 1½ bars Lindt 90% dark chocolate
- 1 10oz package dove milk chocolate
- 3 tablespoons butter
- ½ cup heavy cream
- 1 tablespoon corn syrup
- ¼ cup bourbon
- cocoa powder, finely chopped nuts, coconut, powdered sugar or other things for coating the truffles
- In a double boiler, melt the butter and both chocolates together, remove from heat.
- In a small saucepan, heat corn syrup, cream and bourbon together until simmering.
- Stir cream mixture into melted chocolate, continue stirring until smooth and creamy. Pour into a 8×8 pan and put into the refrigerator to chill, about one hour.
- Once chilled, use a spoon and scoop out a little bit and roll into a ball (I use my hands to roll them, you get messy but I find it to be the easiest method), coat in desired coating.
- Continue rolling and coating until all the chocolate has been used.
- Refrigerate another hour and then they are ready to serve.