Seasonal Recipe of the Pandemic
Are you sick of staying at home? Are you tired of eating the same stuff—which you have to make yourself? Is your partner and your "pod" driving you crazy? Well then, I say it's time to eat chocolate! These are super easy to make and even easier to eat. This recipe makes a lot of truffles (about 30) you can share them, or freeze some, or to hell with it, eat them all!
Note: this recipe is mostly in grams, I am trying to do all my baking and candy-making by weight as much as possible now. It's so much more accurate. If you don't already have one, get yourself a digital kitchen scale. You can find good ones on Amazon for like $20, add one to your next order! You will thank me later, I hope.
Ingredients for truffles
90 grams light cream
300 g dark chocolate, finely chopped
100g store-bought pretzels, crushed in food processor
1/4 teaspoon Maldon salt flakes
40 ml bourbon
Ingredients for bourbon sugar
1/2 cup Demerara sugar (or turbinado sugar)
1 tablespoon bourbon
1 tablespoon unsweetened cocoa powder
Procedure
Place the cream and chocolate in a small bowl over simmering water and stir until melted. Then add bourbon, salt and pretzels and mix well to combine. Allow to stand at room temperature for 10 minutes. Then refrigerate for 2–3 hours or until set.
While the mixture is cooling, make the bourbon sugar. Preheat oven to 325°F. Line a large baking tray with parchment or a Silpat. Place the sugar and bourbon in a small bowl and mix to combine. Spread in an even layer on the tray and bake for 30 minutes or until golden and crisp. Allow to cool completely before crushing into fine crumbs, then add cocoa powder.
Scoop the truffle mixture into 1-teaspoon balls and toss in the bourbon cocoa sugar to coat. Place the truffles on the tray and refrigerate for 30 minutes or until firm. Bring to room temperature before devouring!
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