You guys, Katie just informed me that she had her first-ever old-fashioned. My first reaction was how have you kept this secret from me for all these years, quickly followed by please, did you love it? Duh, of course she loved it! Those things are delicious!
The old-fashioned has a bit of a tough guy reputation. It's no neat scotch, but it's worlds away from a cosmo. Maybe it's Don Draper's influence (that's why we're all drinking these in 2015, right?) or maybe it's just because it's a whiskey drink, but come on, y'all, that reputation is downright silly. Exhibit A: it literally contains added sugar. Exhibit B: it contains not one, but two kinds of fruit. It's fun, indulgent, and Don Draper should have been a whole lot perkier because he consumed a lot of sugar.
In celebration of Katie's new favorite cocktail, and just in time for bourbon ball season, we present dark chocolate truffles inspired by the old-fashioned. They're powerfully chocolatey and hopelessly rich with just enough of a whiskey and fruit kick. And though truffles don't really need any extra help, adding bourbon really never hurt anyone.
- 1 cup heavy cream
- 10 ounces dark chocolate chips (or chopped dark chocolate bars; I used Ghirardelli dark chocolate chips)
- 2 tablespoons bourbon
- 2 tablespoons juice from a jar of maraschino cherries
- Unsweetened cocoa powder
- candied orange peels — I followed Martha Stewart's recipe!
- Boil cream over medium heat.
- Remove from stove and add chocolate, bourbon and cherry juice. Allow chocolate to melt for several minutes, then stir together until completely smooth.
- Refrigerate mixture for several hours before making your truffles. Some truffle recipes recommend at least two hours, others four, but I've had the best luck (and the prettiest truffles) leaving the mixture to chill overnight. I've also had some luck putting the mixture in the freezer for about 30 minutes before forming balls.
- Fill a small bowl with cocoa powder and make sure you have a baking tray on hand to hold your finished truffles.
- Right before you're ready to form your truffles, remove mixture from the refrigerator. Using a cookie scoop, melon baller, or ice cream scoop, remove small balls of chocolate mixture from the bowl. Perfect the shape with your hands, but make sure to work quickly — the chocolate will melt quickly!
- Roll the ball in unsweetened cocoa powder and top with a piece of candied orange. Store in the refrigerator.
Recipe adapted from Martha Stewart's Bourbon-Pecan Truffles.
Photos and text by © Theresa Berens, 2015. All rights reserved.