Happy Third Birthday Whiskey Network Magazine!
The thought process was to put together three simple recipes and come up with something cohesively decadent, indulgent and luxurious with every bite. After all, a once-a-year occasion calls for a gastronomic splurge.
Here’s a simple recipe that highlights three star ingredients: Chocolate, coffee and bourbon – a trinity that flawlessly complements and enhances each other’s flavor. The Bourbon brownies and the pig candies, you can make a day before. Or…you can even cheat and buy your favorite boxed brownie mix for a faster prep time. However it’s best to make it from the scratch as you could adjust the sweetness to taste and choose the type of chocolate you want to use (I prefer dark).
Boozy Mocha Ganache Brownies
Equipment
- 1 Medium Saucepan
- 1 Medium Mixing Bowl
- 1 Mixer or Whisk
- 1 9×9 Baking Pan
Ingredients
- 2 cup All-Purpose Flour
- 1 cup Dark Brown Sugar add 1/2 more if you prefer it sweeter
- 1/2 cup Vegetable Oil
- 1 tsp Vanilla Extract
- 2 Extra Large Eggs
- 1/4 cup Unsweetened Dark Cocoa Powder
- 1/4 cup High Proof Bourbon I used David Nicholson Reserved
- 1/4 cup 60% Dark Chocolate Chips
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
Instructions
- Heat oven to 350°F. Grease 9×9 2" baking pan.
- On medium low temperature, heat the bourbon in a saucepan until all the alcohol is cooked off. Add in the 1/4 Cup of Chocolate Chips. Stir until completely melted and set aside.
- In a mixing bowl, combine the flour, cocoa powder, baking powder and salt. Mix homogenously.
- Using a mixer or whisk, combine the eggs, brown sugar, vanilla and the chocolate bourbon mixture. Gradually add in the dry ingredients from the mixing bowl and stir to mix evenly, making sure there are no lumps. (You may add nuts.) Pour in baking pan and bake for 30 min or until done.
- Take out from the oven and rest to cool.
Coffee Chocolate Ganache
Equipment
- 1 Medium Saucepan
Ingredients
- 1 cup Heavy Cream
- 1 tbsp Instant Coffee
- 2 cup 60% Dark Chocolate Chips
Instructions
- On medium low temperature, heat the heavy cream in the saucepan until tiny bubbles surface on top.
- Take the pan off from the heat and add in the Chocolate Chips. Stir gently until the chocolate melts. You may put back on low heat if the cream gets too cool to melt the chocolate.
- Once the mixture is homogenous combined and velvety, add in the coffee granules and stir in to dissolve.
Bourbon Pig Candies
Equipment
- 1 Air Fryer (or oven)
- 1 Medium Saucepan
- 1 Sauce Brush
- 1 Baking Rack
- 1 Sheet Pan
Ingredients
- 6 strips Thick Cut Bacon
- 1/4 cup High Proof Bourbon
- 1 cup Dark Brown Sugar
Instructions
- Set the oven or air fryer at 350F. Lay the bacon strips on a rack and bake until it's crispy but not burnt. Set aside.
- Mix the bourbon and brown sugar in a sauce pan over low to med heat and simmer to reduce until syrupy. (Save some the leftover of this bourbon syrup to drizzle to the dessert later.)
- Brush the bacon strips on both sides evenly and bake/air fry at 400F until the glaze is semi-dry, toasted and set. Arrange the strips on a rack to rest so as to allow the glaze to dry and harden.
The Pairing:
Glenallacchie Signatory 22 Year Vintage
53.4 ABV
