Honey Bourbon Truffles | UrbanBlissLife.com
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Honey Bourbon Truffles

Author: Marlynn Schotland, Urban Bliss Life


  • 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.