We had to end this menu with the same treats as The Queen’s canape reception menu: chocolate truffles. The royal wedding reception’s truffles were made with chocolate ganache, however, which includes dairy products. For our kosher meat and parve menu, I’ve substituted parve chocolate truffles with bourbon. I’ve served them a number of times, and they are always a big hit.
This recipe comes from New Kosher Cuisine for All Seasons. The contributor, Sara Abramovitz, calls them bourbon balls and writes that her great grandmother brought this treat to America from Bohemia, where they were an important part of every special occasion.
The truffles look great on a buffet, generously piled on a raised platter. They can be made several months ahead and frozen, which makes them a great friend to any self-catered celebration. For a 40-person reception, I recommend making two batches.
Ingredients for Chocolate Truffles
Yields 38-40 truffles
- 1 3/4 cups parve vanilla wafer crumbs
- 1 cup peacan pieces (or substitute walnuts or almonds)
- 4 Tablespoons unsweetened cocoa
- 3/4 cup sugar
- 1/3 cup bourbon whiskey or rum
- 3 Tablespoons light corn syrup
- Ground nuts, powdered sugar, cocoa, coconut, or instant coffee powder
Instructions for Chocolate Truffles
- Pulverize wafer crumbs very finely in a food processor. Place them in a large bowl.
- Pulverize the pecan pieces in the food processor to very fine crumbs and add to wafers in the bowl.
- Add all the other ingredients to the bowl and work together first with a fork and then with your hands.
- Form into balls about 1-inch in diameter. Roll in ground nuts, powdered sugar, cocoa, coconut, or coffee powder.
- Balls can be served cold or at room temperature.
Make Ahead Option
The balls can be frozen for up to three months before they are rolled in the nuts or other finishing ingredients.