Hammerstone’s Salted Bourbon Caramel Truffles
Candy truffles are traditionally made with ganache shaped into rough spheres by hand and covered in cocoa powder. The powdery coating and imperfect shaping of the confections make them appear similar to dirt covered truffles – the famed culinary fungi. We’ve created our own version. These bourbon and caramel truffles are easy to prepare at home and make for an irresistible dessert. The salted caramel imparts a deep flavor that moves beyond simple sweetness. Throw some bourbon into the mix and you have yourself a classic truffle that transcends the ordinary, with a little shot of alcoholic goodness. And of course, save some bourbon to pour over one of our handcrafted whiskey stones. You’ve already got the perfect truffle, all that’s left is the perfect chill for that tipple of fine bourbon. And our unique whiskey stones will do the job.
Salted Bourbon Caramel Truffles
- 11 oz dark chocolate (65% cacao)
- 8 tablespoon heavy cream
- ½ cup salted caramel sauce (see recipe below)
- ¼ cup bourbon
- 1/3 cup powdered sugar
1. Place chocolate and heavy cream in a heat-proof bowl over simmering water. Let chocolate and cream heat up for 3 minutes untouched. Then whisk mixture fully. Remove from heat and let cool for 20-30 minutes. Stir in salted caramel mixture (it may look rough, but will become smooth after the addition of the bourbon). Add bourbon and stir. Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.
2. Remove chilled truffle mixture. Using a melon-baller, scoop out chocolate rounds. Finish forming truffles by hand and place on parchment-lined bake sheet. Dust truffles with powdered sugar to finish.
Salted Caramel Sauce
- ½ cup granulated sugar
- 2 tablespoons water
- 2 tablespoons unsalted butter
- 6 tablespoons of heavy cream
- ½ teaspoons of kosher salt
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Keep the mixture moving by swirling the pot by the handle. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.