We can think of lots of uses for the bourbon sugar that coats these pretzel-studded chocolate bites: use it to top crème brûlée, stir it into your afternoon tea, or sprinkle it over berries and serve with whipped cream for an easy dessert.

　　

Ingredients

Makes 60

　　

Truffles:

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

　　

Bourbon Sugar:

1 cup (220g) Demerara sugar

　　2 tablespoons bourbon

　　

Step 1

Place the cream in a small saucepan over high heat and bring to the boil. Place the chocolate in a medium heatproof bowl and top with the cream. 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. Add the crushed pretzels, salt and bourbon and mix well to combine. Allow to stand at room temperature for 10 minutes. Refrigerate for 2–3 hours or until just set.

　　

Step 2

While the mixture is cooling, make the bourbon sugar. Preheat oven to 160°C (325°F). Line a large baking tray with non-stick baking paper. Place the sugar and bourbon in a small bowl and mix to combine. Spread in an even layer on the tray and bake for 30 minutes or until golden and crisp. Allow to cool completely before crushing into fine crumbs.

　　

Step 3

Roll 1-teaspoon portions of the truffle mixture into balls and press in the bourbon sugar to coat. Place the truffles on the tray and refrigerate for 30 minutes or until firm.

　　From Modern Baking: Cakes, Cookies, and Everything in Between © 2018 by Donna Hay. Reprinted by permission of Fourth Estate, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.