4 Ingredient Bourbon Truffles

With only 4 ingredients, including the sprinkles, these festive and delicious 4 Ingredient Bourbon Truffles are so simple to prepare! These make lovely gifts for friends and neighbours, so make several batches. For a hostess gift, package the truffles in a bag or box and tie them with a merry ribbon!

4 Ingredient Bourbon Truffles are the easiest sweet treat you will make this holiday season and I know a good truffle recipe when I see one! A few Christmases back, I experimented quite a bit with truffles made from items one can find from any local bakery. In fact, I shared an entire truffle series called Lord Byron’s 12 Truffles of Christmas series.

I tend to make truffles every holiday season as a part of our annual Christmas goodie giveaway.  We are fortunate to live in a very small town with some really great neighbours and friends.  In fact, I think dropping off cookies and other treats was exactly how we met most of them! We bought a house in this small town in the middle of 2019 and moved here just as the first covid lockdown went into effect. So by the time Christmas rolled around, we were dying for interaction with people! We packaged cookie boxes with a bow and hand-delivered them to people we didn’t know and five or six years later, we still continue that Christmas tradition. 

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So, welcome, Dear Reader, to the start of my annual holiday-themed recipes. Traditionally, every year I share a series of recipes that you might already be familiar with. For example, I’ve previously shared 12 Holiday Trifles, 12 Holiday Bars & Squares, and even these 12 Edible Holiday Wreath recipes! Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

This year I’m doing it differently. Rather than sharing multiple back to back series, I’m sharing a new holiday-themed recipe almost every day from now until Christmas Eve. For those of you who have followed my annual Lord Byron’s 24 Cookies of Christmas series, don’t worry, you will still get lots of new cookie recipes this year too. I will not, however, be publishing the cookies back to back in a 24-day series. This would have been my 8th year running the series and it becomes very exhausting, so this year, I’m spreading the recipes out so that I’m not sharing the same type of recipe every day.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! And, just in case you’re curious, you can see previous annual posts for my 24 Cookies of Christmas Series here!

WHAT ARE TRUFFLES?

Without boring you to tears, it’s rather really simple. Even though some will argue that a truffle must consist of two things – chocolate and cream – I disagree. I think a truffle can be anything you like as long as it is rolled into a ball and either dipped in melted chocolate or rolled into something like coconut, graham crumbs or even cocoa.

The great thing about truffles is that they are no-bake. That means that anyone can make them! They’re great for those younger home-cooks who are just learning their way around a kitchen. They can make delicious treats without having to turn on the oven. Truffles are certainly a well-loved treat, so in most cases, they are well received too!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Semi Sweet Chocolate Chips
• Canned Sweetened Condensed Milk – This recipe has not been tested with low fat condensed milk.
• Bourbon – is a type of barrel-aged American whiskey made primarily from corn.
• Sprinkles and/or Cocoa Powder

HOW TO MAKE 4 INGREDIENT BOURBON TRUFFLES

Measure the semi-sweet chocolate chips, sweetened condensed milk, and boubon into a microwave-safe mixing bowl. Microwave on half power in 30-second increments, stirring well each time. Do this until the chocolate chips are fully melted and smooth. Refrigerate the chocolate mixture for one hour until slightly firm.

Next, portion the truffle mixture using a two teaspoon measuring scoop to keep the truffles even in size. Roll into balls and roll into the sprinkles to coat. I used a chocolate sprinkle as well as a three-colour chocolate sprinkle mix. I also rolled some of the truffles in cocoa powder.

As each truffle is coated, place them onto a parchment-lined baking sheet. Once all of the truffles are rolled, transfer the baking sheet to your fridge for one hour. This will ensure the truffles are firm and set. Keep the truffles refrigerated at all times. To serve, allow the truffles to sit at room temperature for a few minutes. Enjoy!

SWEETENED CONDENSED MILK

I have a lot of recipes here at Lord Byron’s Kitchen with sweetened condensed milk as one of the ingredients. (Click here to see them!) Growing up in Newfoundland, it was always something I’ve been aware of. But, that’s not the case for everyone. I get many questions from readers about it. For someone not familiar with the gooey, sticky canned milk, it might be easily confused with canned Carnation condensed milk, for instance. Let me explain what it is here.

So, first of all, it’s condensed. The milk is condensed by removing water. This can by accomplished by applying heat. The water will evaporate causing the milk to condense, which thickens the milk. Sugar is added to sweeten the condensed milk. The main purpose of adding sugar is to prolong the shelf life of condensed milk, which can sit on room temperature shelves for years. Sugar prevents microorganisms from growing in the milk and helps to thicken it even further—it’s added after the milk has been boiled, reduced, and pasteurized.

If you find an unsweetened condensed milk, it’s most likely that it’s simply evaporated milk or condensed milk, which is thick, but not gooey and sticky. Evaporated milk is often used as a cream added to tea or coffee. If you are unfamiliar with it, please read the can carefully. Also, shake it – can you feel the liquid splashing about inside the can? If so, it’s not sweetened condensed milk; it’s evaporated or condensed milk only!

COATING THE TRUFFLES

As you can see in the photographs, I decided to roll the truffles in two different types of sprinkles as well as cocoa powder. There are some other options if you don’t want to use sprinkles. You can also use finely grated coconut or even crushed nuts. I used the candy sprinkles and cocoa powder, because I knew they would not change the flavour of the truffle. If I had used nuts or coconut, they would obviously interfere with the chocolate and bourbon flavour.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!