Tuesday, December 21, 2010
(with my adaptations)
Serves: 20 truffles
3 taqblespoons brown sugar
2 tablespoons evaporated whole milk
1 tablespoon light corn syrup
1 1/2 tablespoons bourbon
1/2 cup chocolate chips
+ additional chocolate chips for dipped truffles or 2 tablespoons cocoa for rolled truffles as shown above
Combine brown sugar, milk, and corn syrup in a saucepan over medium heat. Bring mixture to a boil. Cook one minute, until the sugar dissolves. Remove from heat. Stir in bourbon. Stir well! Add chocolate. Let stand one minute and then stir until smooth. Pour into a shallow dish, cover and chill 4 hours. Using a warm melon baller, scoop chocolate mixture, roll into balls and then roll into cocoa. Cover and refrigerate until serving. OR, scoop chocolate mixture, roll into balls, dunk in melted chocolate. Refrigerate on a cookie sheet covered waxed paper for 30 minutes, until chocolate sets. Dunk into melted chocolate a second time. Refrigerate until serving.
Can't wait to show you my second adaptation for this! Check back soon!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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