Hello everyone! Today I would like to share a recipe that I have put together that tastes just like See’s chocolate Bordeaux’s! Sweet, creamy, covered in chocolate and perfect for any occasion.
They’re made with brown sugar, butter, cream, powdered sugar, salt, chocolate and a surprising ingredient; instant coffee.
The instant coffee is a must-use ingredient here as it creates the unique bordeaux flavor. You can use instant espresso instead, but do not skip it. I used decaffeinated instant coffee crystals for mine, and they worked perfectly.
Do be careful when measuring the instant coffee though, as you don’t want them to actually taste like coffee. Make sure to use just under 1/2 tsp.
This recipe also uses butter and brown sugar brought to bubbling for 2 minutes, to give it the right texture. Do not let it go for much more than 2 minutes, as it will create a completely different texture in the end. Same with after the cream is added, you want it to bubble for only 30 seconds, then cut the heat right away. If you have an electric stove, pull it off the burner entirely after you cut the heat.
As always with recipes that involve heating sugar, be super careful not to get any on you or anyone. It is extremely hot, burns quickly and takes a while to cool off after being removed from the heat.
These work well with any type of chocolate, milk or dark or anything in-between. I used dark for mine.
Without further ado, here’s the recipe! I hope you enjoy. If you have any comments or questions, please feel free to leave them below.
Copycat See’s Chocolate Bordeaux’s Recipe
Difficulty: Easy-Intermediate32
servingsThese copycat See’s Bordeauxs are rich, smooth and taste just like the real thing!
Ingredients
1 cup (220g) light brown sugar, packed
1/2 cup (113g/1 stick) salted butter
1/4 cup (56g) heavy cream
scant 1/2 tsp instant coffee (or sub instant espresso)
1 pinch salt
2 cups (227g) powdered sugar
12oz (340g) dark chocolate bars, chopped (or sub chips) (can also use lighter chocolate)
1 tbsp (13g) vegetable/canola oil (only add if using chips)
1/4 cup (35g) chocolate sprinkles
Directions
- Melt the butter and brown sugar together in a medium pot over medium heat. Once bubbling, set a timer for 2 minutes.
- Once the timer is up add the cream, coffee and salt and whisk constantly. It will bubble and steam, so be careful to not get burned. Bring the mixture back to bubbling for 30 seconds, then remove from the heat and let cool for 10 minutes.
- Whisk in the powdered sugar, then transfer to a heat-safe dish, cover and let it cool to room temperature. Chill for 30-45 minutes. You want it to hold it’s shape but not get too firm to the point that you can’t scoop it.
- Once chilled, divide using a 1-tbsp cookie scoop just shy of full. Take each ball and flatten the top and sides so it resembles a See’s Bordeaux. Place on a parchment paper or silicone mat lined baking sheet and chill until you’re ready to coat them.
- Combine the chocolate and oil (if using chocolate chips) in a microwave safe bowl and heat in 30-second increments, stirring in between, until almost fully melted.
- Use a fork to dip each truffle into the chocolate, then shake it gently over the bowl to get the excess off and use a toothpick to push it off the fork back onto the lined pan. After dipping every 2-3 truffles, coat them in sprinkles. Repeat for the remaining truffles.
- Chill for 30 minutes, then transfer to an air-tight container and store in the fridge. Enjoy!
Recipe Video
Notes
- These truffles last about 1 week in the fridge, and 1-2 months in the freezer.
My Tools:
Sheet Pans: https://amzn.to/3VX7arO
Silicone Mats: https://amzn.to/49X4mk9
Cookie Rings: https://amzn.to/4iUlOcZ
Offset Spatula: https://amzn.to/4b1QwvN
Medium Bowl: https://amzn.to/4a7gOOf
Liquid Measuring Cup: https://amzn.to/3W35DAh
Bench Scraper: https://amzn.to/3ZWDY5o
Thank you very much for viewing my recipe!
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