Cinnamon Bourbon Truffles

Have you ever made truffles before?

Me neither.

These were my first and only attempt so far, and let me tell you, I am aching to make them again because they are just THAT delicious!

My sister and I spent an afternoon rolling these bad boys out and dipping them in dark chocolate.

And then we spent the evening eating them and trying not to eat them.

Good thing I doubled the batch!

I packaged them up in little boxes and sent them to friends and family!

Cinnamon Bourbon Truffles (adapted from this recipe)


Ingredients

• 6 ounces semisweet chocolate, coarsely chopped
• 1/4 cup butter
• 3 tablespoons whipping cream
• 1 beaten egg yolk
• 3 teaspoons Jim Beam bourbon
• 1.5 tsp ground cinnamon 
  
• 1 lb chocolate flavored candy coating (I used Wilbur's dark chocolate discs with a little sunflower oil) 

Directions

1. Combine chocolate, butter, and whipping cream in a heavy 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted. Remove from heat.

2. Gradually stir about half of the hot mixture into the beaten egg yolk. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, until slightly thickened. Remove from heat.

3. Stir in bourbon and cinnamon. Transfer chocolate mixture to a small mixing bowl. Chill about 1 hour or until mixture is room temperature and smooth, stirring occasionally.

4. Beat the cooled chocolate mixture with an electric mixer on medium until slightly fluffy. Chill about 15 minutes or until mixture holds its shape. Drop mixture from a rounded teaspoon onto a baking sheet lined with waxed paper. Chill until firm. Shape into smooth balls with hands, working quickly so the truffles don't get too soft.

5. Bring water to boiling in the bottom of a double boiler or a saucepan. Remove from heat. Place chopped chocolate-flavored candy coating in top of double boiler or in a heatproof bowl and set over the boiling water, making sure the bottom of the top pan is not touching the water. Stir frequently until coating melts. Or, melt coating in the microwave oven: In a 2 1/2-quart microwave-safe bowl, microwave candy coating on 100% power (high) for 2 minutes. Stir. If necessary, microwave 30 seconds more or until almost melted. Coating may not look melted until stirred.

6. Drop truffles, one at a time, into melted candy coating; turn truffles with a  fork to coat. Lift truffle out with the fork without piercing the centers. Invert truffles onto a waxed-paper-lined baking sheet.

7. Let dipped truffles dry until coating hardens. If the candy coating becomes too thick while dipping, reheat it in the microwave. Or, for coating that's been melted in a double boiler, replace the cooled water with warm water. Stir coating constantly until it once again reaches dipping consistency.

 Makes about 30. Store truffles, tightly covered, in a cool, dry place for up to 2 weeks.

My make-shift (read: ghetto) double broiler method for melting the chocolate for dipping! Place a pot of water on stove, heat to boiling and turn down heat. Place a mesh screen on top of pot, and a ceramic or glass bowl with chocolate atop the screen. I used a fork and dipping tool to coat truffles.

*Don't forget to enter my giveaway for an adorable Peter Pan collar necklace! Click here to enter!*