Bodacious Bourbon-pecan Truffles |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 35 |
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Chilling the chocolate mounds for a half hour makes it easier to shape them into balls. The truffles soften quickly, so keep them in the refrigerator until just before serving. To make sure the chocolate does not melt, work with a few truffles at a time (keeping the rest refrigerated), and roll them in the nuts quickly. Ingredients:
cook time includes chill time |
1 cup heavy cream |
1 1/2 cups semisweet chocolate chips (or 10 ounces semisweet chocolate, finely chopped) |
2 tablespoons bourbon |
1 cup finely chopped pecans |
Directions:
1. In a medium saucepan, bring cream to a boil; remove from heat, and add chocolate and bourbon.
2. Let stand 3 minutes; whisk until smooth. Transfer chocolate mixture to a medium bowl, and refrigerate, uncovered, until thick and firm enough to spoon out in mounds, about 2 hours.
3. Line a rimmed baking sheet with parchment or waxed paper. Drop level tablespoons of chocolate mixture onto baking sheet. Refrigerate chocolate mounds until firm, 30 minutes.
4. Place pecans in a shallow bowl.
5. Using hands, roll each chocolate mound into a ball; roll balls in pecans, pressing lightly to adhere, and place on baking sheet. Refrigerate truffles until set, 30 minutes to 1 hour.
6. Store in an airtight container in the refrigerator up to 2 weeks.
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8. I used the small baking cups to place the finished ones in and feel that is the best way.
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