
Bourbon Sugar and Pretzel Truffles
A delicious german dish. Completely plant-based. Gluten-free friendly.
Total Time
140 min
Serves
6
Rating
0.0 (0)
Ingredients
- 3/4 cup (180ml) single (pouring) cream (in the US
- use light cream)
- 600g dark chocolate
- finely chopped
- 2 cups (100g) store-bought pretzels
- crushed
- 1/2 teaspoon sea salt flakes
- 1/3 cup (80ml) bourbon
- 1 cup (220g) Demerara sugar
- 2 tablespoons bourbon
Instructions
- 1
Place the cream in a small saucepan over high heat and bring to the boil.
- 2
Place the chocolate in a medium heatproof bowl and top with the cream.
- 3
Place the bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and, using a metal spoon, stir until melted and smooth.
- 4
Add the crushed pretzels, salt and bourbon and mix well to combine.
- 5
Allow to stand at room temperature for 10 minutes.
- 6
Refrigerate for 2–3 hours or until just set.
- 7
While the mixture is cooling, make the bourbon sugar.
- 8
Preheat oven to 160°C (325°F).
- 9
Line a large baking tray with non-stick baking paper.
- 10
Place the sugar and bourbon in a small bowl and mix to combine.
- 11
Spread in an even layer on the tray and bake for 30 minutes or until golden and crisp.
- 12
Allow to cool completely before crushing into fine crumbs.
- 13
Roll 1-teaspoon portions of the truffle mixture into balls and press in the bourbon sugar to coat.
- 14
Place the truffles on the tray and refrigerate for 30 minutes or until firm.