I may not have declared a “word of the year,” but I am fairly certain that my flavor of the year (or, at least, this month) is HONEY BOURBON.
Earlier, I shared my recipe for my favorite Honey Bourbon Meatballs. Have you tried it yet? It’s a great party appetizer and I also shared some ideas for turning it into a dinner and freezer meals. Soon, I’ll be sharing my Honey Bourbon Chicken Wings recipe. Awww yeah . . . you won’t want to miss that one!
Today, I’m combining my love of the honey bourbon combo with another love: CHOCOLATE.
Bunco and Bourbon
Recently, I made these Honey Bourbon Truffles for a Bunco night. Do you play in a Bunco group where you live? In all honesty, I totally used to make fun of Bunco. I had never heard of it before I move to the ‘burbs, and it seemed like a weird old ladies’ game.
I was wrong. I mean, I AM a weird old lady, and it is a game, but Bunco is SO much fun! There’s always a nice spread of yummy treats to eat and wine to drink at our Bunco nights. During one of our Bunco nights early last year, a friend suggested that we put together a book of recipes, because we’re always asking each other for the recipe of this dish or that. So one Bunco night toward the end of the year, we brought our dishes, I photographed them, we devoured the feast and played a game or two. Then I later used the photos and everyone’s recipes to make 2015 calendars.
These ladies have some amazing recipes, folks. From Southern Pimento Cheese Dip, to Candy Cane Cosmos, to the most amazing Chocolate Meringue Cookies you will ever taste. I feel pretty darn lucky to be in a Bunco group that is not only full of super fun, funny, wicked smart, kind, amazing moms, but also women who appreciate food & drink as much as I do!
My contribution to the calendar included my Avocado Corn Salad, and Honey Bourbon Truffles.
Honey Bourbon Truffles
I’m so used to preparing dishes that are mild for large groups (not too spicy, not too tangy, not too sweet), and was worried that these Honey Bourbon Truffles would be too Bourbon-y for my Bunco friends, but was quickly told that they weren’t. In fact, I’m not sure why I thought anything would be too Bourbon-y for this group . . . ;)
These were obviously made before I embarked upon my dairy-free, sugar-free, grain-free, alcohol-free (yep, that’s right) elimination diet, so I have not yet tried this with coconut milk or any other dairy substitute for the heavy cream. I’m not sure dairy substitutes would work for truffles, but I’m pretty sure I can sub some Enjoy Life chocolate chunks for the regular chocolate. I’m going to try to give it a shot in the near future and let you all know how it goes.
In the meantime, I hope you try these honey bourbon truffles. They are sweet with a little kick of bourbon. Perfect to make for parties — or for your own private stash of indulgent treats!
- For the filling:
- 1/4 cup heavy cream
- 4 Tbs. 1/2 stick unsalted butter
- 6 oz. semisweet chocolate chopped
- 6 oz. dark chocolate chopped
- 1/4 cup bourbon whiskey1/4 cup honey
- Dutch process cocoa powder for dusting
- For the coating:
- 12 oz. semisweet chocolate chopped
- Combine cream and butter in a heavy saucepan over medium-low heat. Stir until the
- butter melts. Remove from heat. Add dark chocolate & semisweet chocolate, and stir
- until melted and smooth. Mix in whiskey & honey, then pour into a bowl. Cover and freeze
- just until almost firm, about 40 minutes.
- Line a baking sheet with wax paper. Scoop out filling by tablespoonfuls and drop onto
- the sheet. Cover and freeze until almost firm, about 30 minutes.
- Spread cocoa on a flat plate. Roll each chocolate mound between your palms into a smooth ball, then roll in cocoa to coat evenly. Return truffles to the sheet and freeze while preparing the coating.
- Prep another baking sheet with wax paper. To make the coating, melt 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.
- Refrigerate, uncovered, until firm, at least one hour. Store in an airtight container in the refrigerator for up to 3 weeks. Makes about 24 truffles.