Honey Bourbon Truffles

stack of chocolate honey bourbon truffles.

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5 from 2 votes

These honey bourbon truffles are a delicious holiday treat and make great food gifts!

Course Dessert

Cuisine American

Prep Time 20

Chill time 2

Total Time 2 20

Servings truffles

Calories 166kcal

Author Marlynn Schotland

Ingredients

For the filling:

¼ cup heavy cream
4 Tablespoons (½ stick) unsalted butter
6 ounces semisweet chocolate chips a little more than 1 cup
6 ounces dark chocolate chips a little more than 1 cup
¼ cup bourbon
¼ cup honey see Notes for suggestions

For the coating:

12 ounces semisweet chocolate, chopped

Instructions

Combine cream and butter in a heavy saucepan over medium-low heat. Stir until the butter melts. Remove from heat.
Add dark chocolate chips & semisweet chocolate chips, and stir until melted and smooth.
Mix in bourbon & honey, then pour into a bowl. Cover and freeze just until almost firm, about 30 minutes.
Line a baking sheet with parchment paper. Scoop out filling using a small cookie scoop or spoon, about 1-inch in diameter each, and drop onto the sheet. Cover and freeze until almost firm, about 30 minutes.
Roll each chocolate ball between your palms into a smooth ball.
Prep another baking sheet with parchment paper.
To make the coating: melt the chopped semisweet chocolate in a microwave in 30 second increments, blending until smooth. Immediately and gently drop 1 truffle ball into the chocolate to coat. Place onto prepared wax paper. Repeat with the remaining truffles.
For decorations, sprinkle them on each truffle before the chocolate hardens. Or, you can drizzle additional melted chocolate over each truffle in a pattern, as we did for the truffle photos in this post.
Refrigerate, uncovered, until firm, at least one hour.

Notes

Makes about 24-36 truffles, depending on the size you make the truffles. The batch photographed here turned out to be 35 truffles total.

Chocolate: I use chocolate chips for the center filling because I find they hold their shape well after being melted and chilled. Then I use chopped chocolate baking bars for the coating because I find they melt easily and create a smoother coating than melted chocolate chips. You can use your own preference and go with all chocolate chips or all chopped chocolate bars instead, if you wish.

Bourbon: we've tested this recipe multiple times of the years, and the general consensus is that ¼ cup of bourbon is the right amount to result in a chocolate truffle that has a nice bourbon flavor. For a more subtle bourbon flavor, we recommend using 2 Tablespoons instead. The exact type of bourbon you use will also affect the flavor of these truffles. We have used Bulleit, Buffalo Trace, or Freeland Spirits bourbon.

Chill time: because of the alcohol content, the truffles may need more time to chill and set. You can always chill in the freezer to speed up chilling time.

Storage: Store in an airtight container in the refrigerator for up to 3 weeks.

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