Something new is brewing lately in Kansas City. Actually make that — something very old is distilling again lately in Kansas City, for the first time since Prohibition. And I must say, everyone I know in town is pretty “high-spirited” about it. Oh yes.
Kansas City whiskey is back!!!
And let me be the first to give you a heads up — you’re going to want to check it out. After years in the making (after far too many years not in the making), the first bottles of J. Rieger & Co Kansas City whiskey were finally released in bars and stores this past fall. And they has been flying off the shelves at record pace ever since. Why?!
Oh man. When I found out that 50+ people were going to be attending this screening and that I was in charge of providing any treats, I panicked slightly for a hot minute. I may be a food blogger, but I have said a hundred times that I am not a caterer. Cooking for very large groups of people gives me mega anxiety, and after trying it a few times in the past, I quickly decided that I am much more of a “small batch” type of cook.
I figured that with so many kind friends showing up to attend a mini-documentary screening about a food blog, I had probably better serve at least something from the blog. So I made a half dozen big batches of my Slow Cooker Chex Mix (which was surprisingly one of the top recipes of 2014). And then to balance out the savory, I decided to try mixing some Kansas City whiskey into a batch of dark chocolate truffles.
And I’m pretty sure the truffles stole the show.
- 1/4 cup + 2 tablespoons whipping cream
- 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
- 1 tablespoon instant coffee
- 1 – 3 1/2 ounce bar premium milk chocolate
- 3 – 3 1/2 ounce bars premium dark chocolate, cocoa content between 55 and 65% cocoa mass
- 3 tablespoons Irish whiskey
- Chop milk chocolate bar and one dark chocolate bar into small pieces and place in a bowl large enough to hold all ingredients. Set aside.1
- In a saucepan bring whipping cream and sugar to a boil. Remove from heat and whisk in instant coffee. When dissolved pour onto chopped chocolate. Stir using a whisk until chocolate is melted.2
- Add whiskey and cover the ganache with plastic food wrap and allow to firm up for 3-4 hours or overnight or until firm enough to be scooped and hold its shape.3
- Using a melon baller, scoop ganache into round balls. Remaining ganache can be pressed and rolled by hand into balls. Set aside.4
- Line 2 cookie sheets or cutting boards with plastic food film. Set aside.5
- Chop remaining chocolate bars into small pieces and place 2/3 in a microwave-proof bowl. Set 1/3 of remaining chocolate aside.6
- Select a saucepan which will nicely hold the above bowl. Fill saucepan with 1-inch of water and bring to a boil.7
- Once boiling turn to very low simmer and place chocolate bowl on top. Stir constantly until chocolate is nearly melted and has reached 115°F. 8
- Remove from heat and allow to cool to 112°F. Add remaining non-melted chocolate and stir until most of chocolate has melted. 9
- Place some chocolate on the palm of your hand and roll a round ganache ball into it. Place on plastic lined cookie sheet. Repeat until all is done. If chocolate becomes too firmed and or cold place it in the microwave oven for 4-5 seconds. Roll truffles once more into chocolate.10
- Keep truffles refrigerated.