Milk
Chocolate and Bourbon Truffles



Ingredients:



8 oz. El Rey Caoba Milk 41% Chocolate

1/3 cup heavy cream

2 Tbls. butter, at room temperature

2 Tbls. bourbon

1 oz.El Rey Caoba Milk 41% Chocolate, melted and tempered



Instructions:



Finely chop the milk chocolate.

Bring the heavy cream to a boil.

Remove from the heat and add chocolate.

Whisk together until the chocolate melts and mixture is
smooth.

Add soft butter and bourbon to the chocolate mixture.

Whisk together until combined (do not over mix).

The ganache should be about the same temperature as the
butter when you add the butter

(do not add butter to a warm ganache).

Allow the ganache to harden. I normally allow the ganache
to sit overnight before using it.

Scoop truffles with a melon baller. Fill the scoop 3/4
full for average size truffles.

Round each truffle between your palms. Chill slightly
before dipping or rolling them.

Temper the chocolate:

Slowly melt 10 oz. milk chocolate in a double boiler.

Melt over steaming but not simmering water.

Meanwhile, chop the remaining 6 oz. chocolate.



The temperature of the chocolate should reach 120 degrees
(slightly hot to touch).

Remove chocolate from heat.

Add a handful of the chopped chocolate to the ganache.
Stir until the chocolate is melted.

Repeat this procedure. Continue adding chopped
chocolate and stirring until chocolate is

beginning to set up around the edges of the bowl and the
chocolate in the center of the

bowl will harden within 1-1/1 minutes when it is tested
by dipping a knife into it.

The chocolate is now ready to use. If there are any
un-melted bits of chocolate in the bowl,

move them to the side of the bowl.

Should the chocolate harden too much to use, place the
bowl of chocolate over a pot of hot

water just long enough to warm the chocolate (do not
return the chocolate to direct heat).



For rolling the truffles:

Place a little of the tempered milk chocolate on each
palm.

Dip a truffle into the chocolate (halfway or so) and roll
the truffle between your palms

until coated with chocolate.

Set the rolled truffle on a sheetpan lined with parchment
paper to dry.

If the chocolate is properly tempered and you are in a
cool room, refrigeration should

not be necessary. The chocolate should harden within
1-1/2 minutes.

If it doesn't, the chocolate is too warm and not properly
tempered.



Repeat this process. Each truffle should have two coats
of chocolate.

YIELD: 2 dozen medium-sized truffles

Variations: Dip the truffles in tempered milk
chocolate.

Use a dipping fork and remove as much excess chocolate as
possible to avoid a 'foot' at the base.

The dipped truffles may be decorated with white chocolate
by drizzling the white chocolate

over the truffles or by using a parchment bag to pipe it
in a design.Roll the truffles

(as explained above) and then dropping them into cocoa
powder, ground nuts, or nibs, coating on all sides.

This will change the appearance, texture, and flavor of
the truffles.

To achieve a spiky appearance, roll the truffles around
on a wire rack after the second coating of chocolate.

NOTE: Ideally, chocolates should not be refrigerated.

Moisture collects on the chocolate giving it an
unattractive appearance and rendering it useless (in its
pure form) for melting and reusing.

Truffles can be refrigerated in adverse conditions but it
is not recommended.