• 20 ozs. bittersweet chocolate
  • 1½ stick unsalted butter
  • 1 cup heavy cream
  • 2 Tbsp. light corn syrup
  • ½ tsp. kosher salt
  • Kentucky bourbon, to taste


  1. Melt chocolate and butter in a bowl, being careful not to overheat or burn it.
  2. In a separate pot, heat the heavy cream, corn syrup and salt until simmering. Pour over top of the chocolate mixture and let stand for 2 minutes. Stir until blended and then add bourbon to taste.
  3. Chill mixture overnight or until set, then scoop and shape into small truffle-sized balls. Chill truffles for one hour before coating.
  4. Before serving, toss truffles in any number of toppings of your choice – cocoa, powdered sugar, toasted coconut, nuts, etc.
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