Bourbon Ball Mocha
2 oz Red Hot Roasters Espresso
(or sub double strength Red Hot Roasters coffee)
2T KY Bourbon Cream sauce (recipe follows)
2T Chocolate sauce
4 oz Milk
Whipped cream garnish
Bourbon Sauce
1/4 cup KY Bourbon
1 cup Heavy Cream
1 cup Sweetened Condensed Milk
Combine in saucepan and SLOWLY bring to ingredients to 172 degrees using a candy thermometer.
Be careful not to scorch or boil.
Take off heat. Store in a refrigerated airtight container for up to 3 days.
Directions:
In 12 oz cup add chocolate Sauce & Bourbon Sauce
Combine with espresso stir then add steamed milk
top w/ Whipped Cream
Bourbon Ball Muffin- Food Network Magazine April '10
2 cups Flour
¾ cup Coco powder
1 tsp. Baking powder
½ tsp. Baking soda
½ tsp. Salt
1 ¼ cup Sugar
4 oz. Slightly melted butter
2 Eggs
1 cup Buttermilk
2 tsp Vanilla Extract
1 cup Chocolate chips
Bourbon Cream Cheese filling:
8 oz Softened cream cheese
1/3 cup Sugar
1 egg
Bourbon to taste
Beat together cream cheese and sugar
Once smooth add egg
Add bourbon
Preheat Oven to 350
Sift all dry ingredients together
Combine all wet ingredients together
Mix the wet ingredients into the dry
Fold in Chocolate chips
Divide amongst cups
Pipe (drop) in a tablespoon of cold bourbon cream cheese filling to each muffin
Bake until done. About 18-25 min.
