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These Copycat See’s Bordeaux Truffles are perfect for when you want a hit of these classic candies. A quick stovetop method produces a filling full of caramel and coffee notes, while the chocolate coating encases the truffles, creating the ultimate chocolate truffle treat.
Why these truffles are called Bordeaux truffles is still a murky mystery, but the allure of them is no secret. A creamy blend of brown sugar partners up with a robust dash of coffee and chocolate to create the perfect chocolate truffle. The filling comes together on the stovetop. Once the butter and brown sugar have boiled for several minutes, the heavy cream, instant coffee, and salt are added to balance out the sweetness. After the boiled mixture cools for ten minutes. Powdered sugar is gradually added until a stiff dough is formed.
When the mixture is done chilling in the refrigerator, it’s time to portion and shape the individual truffles. First portion out the truffles with a tablespoon. Then use your hands to shape the truffles into a hockey puck-like shape.
Next, dip the truffles into the melted chocolate, making sure to tap the fork onto the side of the bowl to remove the excess chocolate.
Finally, coat the truffles with chocolate sprinkles before placing them back on the parchment-lined baking sheet.
When the chocolate coating firms up, they are ready to eat!
The chocolate on the outside is a wonderful contrast to the caramel coffee notes on the inside.
It has a tender melt away quality that makes for a wonderful and satisfying bite.
Copycat See's Bordeaux Truffles
Yield(s): Makes about 30 truffles
20m prep time
5m cook time
2h 20m inactive
you're making mealtime meaningful.
For the truffle filling:
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, cut into tablespoons
- 1/4 cup heavy cream
- 1 teaspoon instant coffee
- 1/8 teaspoon fine salt
- 1 3/4 cups sifted powdered sugar
For the outer coating:
- 12 ounces milk chocolate
- 1 tablespoon vegetable oil
- Chocolate sprinkles (for garnish)
To make the truffle filling:
- In a medium saucepan set over medium high heat combine brown sugar and butter in the pan cooking until it comes to a boil. Let the mixture boil for 2 minutes.
- Stir in heavy, instant coffee, and salt and bring to a boil and continue to cook for another 30 seconds.
- Remove from the heat and allow to cool for 10 minutes.
- Gradually add in powdered sugar stirring to combine until a thick mixture forms.
- Cover with plastic wrap and let it chill in the refrigerator for 2 hours.
- While the dough is chilling, line a baking sheet with parchment paper, set aside.
- After 2 hours, use a tablespoon to portion out the dough. Shape the dough into a round hockey puck-like shape.
To make the coating:
- In a microwave-safe bowl melt chocolate and vegetable oil in 30-second intervals, stirring between each interval until completely melted.
- Dip each truffle into the chocolate, tapping the truffles on the side of the bowl to remove the excess chocolate.
- Place onto a prepared baking sheet and immediately garnish with chocolate sprinkles.
Recipe adapted from Self Proclaimed Foodie.