Bourbon Sugar and Pretzel Truffles

Decadent dark chocolate truffles infused with bourbon and studded with crushed pretzels, then rolled in homemade bourbon-infused demerara sugar for a perfect blend of sweet, salty, and spirited flavors.

24 servings

4 hr

Published October 4, 2025

Ingredients

•¾ cup single cream
•600 g dark chocolate
•2 cups pretzels
•½ teaspoon sea salt flakes
•⅓ cup bourbon
•1 cup Demerara sugar
•2 tablespoons bourbon

Cooking Instructions

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.
180 min
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.
30 min
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.
30 min

Cooking Instructions

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.

180 min

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.

30 min

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.

30 min