Last year Chuck met a wonderful chef turned writer named Georgia Pellegrini. After spending a few hours with her in the kitchen making bourbon truffles and a deep-dish bourbon pecan pie, he eagerly followed her blog posts that tracked her travels around the world meeting and interviewing artisan food producers for her just released book, Food Heroes.
The bourbon pecan pie recipe follows the chapter on Jess Graber and Stranahan’s, the maker of a small batch Colorado whiskey.
For a party/benefit for Georgia’s new book, he created a batch of truffles using Stranahan’s amazing whiskey. Hope you enjoy as much as we did!
3.5 oz (100 g) heavy cream
0.5 oz (15 g) light corn syrup
1 vanilla bean, split and seeds scraped
5.3 oz (150 g) 64% bittersweet chocolate (like Valrhona Manjari)
3.5 oz (100 g) milk chocolate
1.8 oz (50 g) Stranahan’s Whiskey
1. Chop the chocolates and place in a metal bowl
2. Heat heavy cream, light corn syrup and the seeds from the vanilla bean just to a boil
3. Pour the cream mixture over chocolate, let sit for 5 minutes and blend together
4. Add whiskey and blend
5. Cool to 87 degrees and pipe small balls of ganache on a silpat or parchment lined pan and let cure/harden
6. Coat with chocolate or roll in cocoa powder to finish