Chocolate Cinnamon Bourbon Truffles
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 
Serves: 30
  • ½ cup heavy cream
  • 8 ounces bittersweet chocolate, chopped small
  • 1 Tablespoon + 1 teaspoon Four Roses Single Barrel Bourbon
  • ½ teaspoon Simply Organic/Frontier Spice ground cinnamon
  • ⅛ teaspoon + pinch cayenne pepper powder
  • confectioner's sugar, sparkling sugar, and/or chopped pecans for coating
  1. In a small saucepan over medium heat, warm the cream until it begins to bubble around the edges.
  2. Pour the chocolate into a medium mixing bowl and pour over it the heated cream. Let it sit for 4 minutes.
  3. Add the bourbon, cinnamon, and cayenne pepper and stir until smooth.
  4. Cover and refrigerate for 2 hours, or until firm.
  5. Set out small bowls with confectioner's sugar, sparkling sugar, and/or chopped pecans for coating the truffles.
  6. Using a #60 cookie scoop, scoop out the ganache into clean hands and roll them quickly into balls. Roll in the desired coating and set on a plate.
  7. Once all the truffles have been coated, return them to the refrigerator for 30 minutes before serving.
  8. Store in the refrigerator; they should keep for up to 2 weeks.
The cayenne kick gets stronger after the truffles have sat for a while; don't be fooled by the initial taste test when you first mix the ingredients together, or you may add too much of a cayenne punch.
Recipe by Poet in the Pantry at