Hi, friends! Guess what? I made you truffles. Not just any truffles, though. Truffles made with rich, creamy coconut milk, lots and lots of semi-sweet chocolate, and a kick of bourbon.
I just didn’t feel like my Derby food line-up had enough chocolate. So I went back for a bit more. Hope you don’t mind 🙂
This recipe belongs to Chef Damaris Phillips. She’s Kentucky born and bread and knows everything about Kentucky food and bourbon. I just love her and want to be her BFF, even though we’ve never met (creeper right here).
Anyway, while watching her show a few weeks back, she was making these little babies and I was immediately like, well, obviously these belong at a Derby party. You know, for little bites of something sweet before the races are over and you enjoy a big piece of pie. This pie, to be exact. So I just had to make sure you all knew about them. They can be whipped up in no time! In fact, all of the recipes I made for Derby can be prepped in advance, making the actual day of Derby a breeze!
Check out my other Derby recipes!:
Happy Derby Week, everyone!
- 4 ounces full-fat coconut milk
- 12 ounces semi-sweet chocolate chips
- 1 tablespoon bourbon
- 1 teaspoon coconut extract
- ¼ cup unsweetened cocoa powder
- Bring a small saucepan containing the coconut milk to a simmer over medium heat. While coconut milk heats, set a heatproof bowl containing the chocolate chips on top of the saucepan of coconut milk to allow chocolate chips to soften.
- Once coconut milk comes to a simmer, remove the saucepan from heat and carefully pour coconut milk into the bowl containing the chocolate chips. Let sit for one minute.
- Gently stir coconut milk and chocolate mixture together with a spatula until smooth and combined.
- Stir in bourbon and coconut extract.
- Pour the mixture into an 8 inch x 8 inch glass dish. Gently tap glass dish on countertop to release air bubbles and to help evenly distribute the mixture. Cover the dish with plastic wrap and refrigerate until chocolate is cooled and set (about 2 hours).
- Line a rimmed baking sheet with parchment paper and sprinkle with cocoa powder. Use a cookie scoop to help portion out the truffles (about 1 tablespoon each). Roll truffles into a ball with hands and then roll in cocoa powder to coat. Refrigerate until ready to serve.