Bites of Heaven: Chocolate Coconut Bourbon Truffles
Bites of Heaven: Chocolate Coconut Bourbon Truffles

Have you wondered why truffles (the sweets) are called such? A delectable dessert, it is hardly a rare fungus as the name suggests. Being coated with cocoa powder, chopped nuts or coconut flakes however, sure makes it resemble those kind of truffles and hence the moniker. Although the origins of chocolate truffles are uncertain, it is generally believed to have been the accidental invention of the French chef Auguste Escoffier in the late 19th century. While making pastries, he dumped some hot, creamy contents into a bowl of chocolate chunks, which mixed to give birth to the chocolate truffles as we know them today.

This one’s for all you chocoholics out there. As if these rich, creamy chocolate truffles weren’t delightfully decadent enough by themselves, a shot of fragrant bourbon lifts them to dizzyingly heady heights and sends you straight to heaven. A splash of coconut essence adds further complexity to this already flavourful confectionary, but if you aren’t a fan, feel free to omit it.

Made with coconut milk, the recipe is vegan-friendly— simply make sure to use vegan chocolate chips and you’re all set.

Ingredients

  • You’ll need…
  • ¼ cup unsweetened cocoa powder
  • 120 ml coconut milk (full fat)
  • 1 tablespoon bourbon
  • 340 gm semi-sweet chocolate chips
  • 1 teaspoon coconut extract
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The Process

In a small-sized saucepan, simmer the coconut milk over medium heat. Meanwhile, put the chocolate chips in a heatproof bowl and set on top of the saucepan of milk so they may soften.

After the milk has come to a simmer, take off from heat and pour carefully into the bowl of chocolate chips. Allow to sit for a minute.

Gently stir the chocolate and coconut milk mixture together using a spatula, until well combined and smooth. Stir in the coconut extract and bourbon.

Pour the mixture into a square 8 by 8 inch glass dish. Cover the dish with cling film and refrigerate for about 2 hours till the mixture is firmly set and cooled.

Portion out the truffles on a baking sheet which has been lined with wax paper and dusted with cocoa powder. They will be about 1 tablespoon each. Form the truffles by rolling into a ball with hands. Then dip in cocoa powder to coat. Refrigerate until ready to serve.

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