These boozy chocolate truffles spiked with bourbon are fudgy, delicious, and indulgent. They are a super easy treat to make with only 5 ingredients.
What's better than a chocolate truffle? A chocolate truffle spiked with alcohol! These boozy truffles are made with bourbon and are the best creamy, chocolatey, decadent little treats. They're easy to make and perfect to give as gifts and serve at holiday parties.
Why You'll Love These
- Boozy bourbon truffles- Creamy, bite-sized chocolates are made even better with a little alcohol!
- Only 5 ingredients- You only need a handful of simple ingredients to make these, most of which you probably have in your pantry.
- No special equipment or techniques- You don't need a double boiler or any special equipment for this recipe. Anyone can make these!
Watch How to Make This Recipe
Here are some notes about the ingredients used. For quantities, see the recipe card below.
- Dark chocolate- Use chopped dark chocolate or dark chocolate chips. I recommend high quality chocolate that is over 60% cacao for the deepest flavor.
- Heavy cream- Heavy whipping cream is mandatory to make the ganache filling. Do not use milk or half and half.
- Bourbon- Up to 2 tablespoons of bourbon can be added depending on how boozy you want the truffles to be! You don't need to use an expensive or top shelf bourbon here.
- Salt- Salt enhances the chocolate flavor.
- Cocoa powder- This is to roll the truffles in. It doesn't matter if you use natural cocoa powder or dutch processed cocoa powder.
- Dark chocolate: If you prefer a sweeter truffle, use bittersweet or semi-sweet chocolate. Make sure it is over 60% cacao or the ganache won't turn out right.
- Heavy cream: Coconut cream can be substituted.
- Bourbon: Use any hard alcohol or liqueur you like. Some ideas are whiskey, brandy, rum, Kahlua, or orange liqueur like Grand Marnier or Cointreau. You can also omit the alcohol completely or use a non-alcoholic spirit.
- Cocoa powder: You may opt to roll the truffles in powdered sugar, crushed freeze dried strawberries, chopped nuts, shredded coconut, or sprinkles instead.
Helpful Equipment and Tools
Since rolling the truffles can get really messy, I recommend wearing rubber or plastic gloves during that step.
Step by Step Instructions
Here is how to make the boozy truffles. I recommend measuring out the ingredients before you start.
STEP 1: Heat the heavy cream, bourbon, and salt. In a small saucepan over medium heat, bring the cream, bourbon, and salt to a boil. Make sure to whisk occasionally to prevent the mixture from burning. As soon as the cream begins to bubble, take it off the heat.
STEP 2: Pour the cream over the chocolate. Place the dark chocolate in a heat-proof mixing bowl. Then, pour the hot cream over the chocolate and let it sit for one minute. After a minute has passed, whisk the chocolate until it is completely melted and smooth.
STEP 3: Chill the ganache. Place a piece of plastic wrap over the bowl of ganache and refrigerate it for at least 2 hours or until it thickens.
STEP 4: Form the truffles. Use a spoon, small cookie scoop, or melon baller to scoop 1 tablespoon sized truffle mounds onto a plate or baking sheet lined with parchment or wax paper. After that, use your hands to roll each mound into smooth balls.
This step is messy and chocolate will get on your hands! I recommend wearing rubber or disposable plastic gloves. If you don't have gloves, lightly dampen your hands and coat them in cocoa powder. Try to touch the truffles with just your fingertips to keep them from melting everywhere.
STEP 5: Roll in cocoa powder. Roll each truffle in cocoa powder and serve at room temperature. Enjoy!
- If the chocolate won't melt all the way after adding the hot cream, microwave the bowl in 10 second increments, stirring between until it's fully melted. Don't microwave for too long since the chocolate will seize up and separate if it gets too hot.
- After scooping the truffle mixture into mounds, you can refrigerate them for another 30 minutes to dry them out. This will make them less sticky and easier to roll.
- If the rolled truffles are too dry for toppings, mash each one between your palms and re-roll. The heat from your hands will loosen the ganache and help the toppings stick.
Additions and Variations
- Leave out the bourbon to make them suitable for children and people under 21.
- Coat the truffles in sprinkles, powdered sugar, nuts, toasted coconut, matcha, cinnamon, or espresso powder to mix up the flavors.
- To make a crunchy chocolate coating, skip the cocoa powder and use a fork to dip each truffle in melted dark chocolate. Place each ball on a lined baking sheet and refrigerate for 20 minutes or until the chocolate hardens.
Storage and Freezing
Store the truffles in an airtight container in the refrigerator for up to 1 week or in the freezer for 1-2 months. Let them come to room temperature before eating, or you can try them frozen!
Frequently Asked Questions
Alcohol boils out at 78°F, so some of the alcohol will be removed, but not all of it. These truffles do have alcohol in them and are only suitable for adults over the age of 21.
You can add up to 2 tablespoons of hard alcohol depending on your taste preference. Any more will be way too strong! Baileys Irish cream would be a great addition to the bourbon.
Make sure you are using chocolate that is at least 60% cacao and heavy cream, not milk or half and half. You can pour the ganache in a shallow dish to help it thicken quicker. Refrigeration is also necessary!
The heavy cream was too hot and scorched the chocolate.
More Chocolate Recipes to Try
Boozy Chocolate Truffles
- ¾ cup heavy cream
- 1-2 tablespoon bourbon
- ¼ teaspoon salt
- 1 cup dark chocolate chopped chocolate bar or chocolate chips
- ¼ cup cocoa powder for rolling
- In a small saucepan over medium heat, heat the cream, bourbon, and salt. Whisk occasionally to prevent the mixture from burning. When the cream starts to bubble, remove from the heat.¾ cup heavy cream, 1-2 tablespoon bourbon, ¼ teaspoon salt
- Place the dark chocolate in a heat-proof mixing bowl. Pour the hot cream over the chocolate and let it sit for one minute. Whisk the chocolate until it is completely melted and smooth.1 cup dark chocolate
- Place a piece of plastic wrap over the bowl of ganache and refrigerate for at least 2 hours or until it has thickened.
- With a spoon, small cookie scoop, or melon baller, scoop 1 tablespoon sized truffle mounds onto a plate or lined baking sheet.
- Use your hands to roll each mound into smooth balls. This will be messy, so I recommend wearing rubber or plastic gloves. If you don't have gloves, lightly dampen your hands and coat them in cocoa powder. Try to only touch the truffles with your fingertips to keep them from melting.
- Roll each truffle in a shallow bowl of cocoa powder and serve at room temperature. Enjoy!¼ cup cocoa powder