JACK DANIEL'S WHISKEY SALTED CARAMEL TRUFFLES RECIPE
We are huge fans of chocolate, salted caramel, and whiskey, so when we scoped out this recipe we knew it would be a hit. With high-quality chocolate, homemade salted caramel, and Jack Daniel's Whiskey combined, you end up with this sweet/salty flavor profile with a smooth whiskey aftertaste. The 1/4 cup of Jack Daniel's Whiskey that the recipe calls for can really come out in certain bites of the truffles, so feel free to adjust to your specific taste preferences.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Fill a heavy saucepan with an inch or two of water. Bring to a simmer. 2) Place chocolate and cream into a heat safe bowl and then onto the simmering water, making sure the bowl doesn't hit the water. 3) Let the chocolate sit for about 3-4 minutes WITHOUT stirring. Fight the urge... we know you have one. 4) Then with a whisk, incorporate the chocolate and cream together. Put this bowl to the side to let cool while you start to make your salted caramel.
- To get started with your salted caramel, put sugar and water in a heavy saucepan and place heat on medium-low. 2) Your sugar will start to dissolve in about 5-6 minutes. Do not stir at this point, just run a wet pastry brush around the edges if there are any sugar particles on the side of the pan. 3) Once the sugar is dissolved, put the heat up to med-high and watch your sugar bubble. 4) Do not stir. Let the sugar water bubble, and only once you start to see it turn a slight amber color should you start to swirl your pan by using the handle. Swirl the pan every so often. 5) Continue to cook your caramel for about 6-7 minutes more until it's a nice amber color. 6) Once the caramel is an amber color (and it smells heavenly), take the saucepan off the burner and slowly pour in the cream. Be careful at this point because the caramel gets angry for a minute and really starts to boil up. Wear a hand mitt just to be safe. 7) Put butter in and whisk. 8) Lastly, don't forget the salt.
- Give your caramel a few minutes to cool off, then pour salted caramel in with the chocolate and whisk together. 2) Add in whiskey and combine. Your chocolate will smell amazing, the whiskey will smell strong, but believe us... it's delicious. 3) Pour the mixture into a casserole pan, cover it with plastic wrap, and place in refrigerator for 3 hours or more. 4) When your chocolate has set, take a melon baller or cookie scoop, and make whatever size truffle balls you like. 5) This part gets a bit messy, especially if you have hot hands - the chocolate does begin to melt. We suggest taking some chocolate out at a time and keep the rest refrigerated as you go. 6) Lastly, roll the truffles in cocoa powder, powdered sugar, sanding sugar... Whatever makes you happy! We rolled our truffles in dutch-processed cocoa powder because of the mellow flavor.
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