These homemade truffles are not for the faint of heart. They are more chocolaty and boozy than they are sweet. They are dark, intense, and decidedly grownup. If you remember to take them out of the fridge well in advance, they will delight you by melting in your mouth, giving your taste buds a wonderful dark chocolate experience. If you love very dark chocolate (80% cacao at least), you will love these homemade truffles!
- Coarsely chop the chocolate with a sharp chef’s knife. Place the chocolate and coconut oil in a shallow bowl. Microwave in 30-second increments, stirring after each one, until almost melted.
- Stir in the cream. Microwave for a few more seconds, then stir with a rubber spatula until fully melted and incorporated.
- Stir in the honey and bourbon (or vanilla). Mix until smooth.
- Cover with a plastic wrap and freeze for 30 minutes.
- Now comes the fun (messy!) part: Scoop out small portions of the mixture, measuring about 1 tablespoon (15 ml) per truffle. Shape the truffles with your hands into balls. They won’t be perfectly round.
- Roll the truffles in the toppings to coat.
- Place the truffles on wax paper in an airtight container. Store in the fridge. Remove the truffles from the fridge 30 minutes before serving.