Bodacious Bourbon-Pecan Truffles
From mystic_river1 15 years ago
- 180 minutes to make
- Serves 35
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 shopping list
- ------------------ shopping list
- 1 cup heavy cream shopping list
- 1 1/2 cups semisweet chocolate chips (or 10 ounces semisweet chocolate, finely chopped) shopping list
- 2 tablespoons bourbon shopping list
- 1 cup finely chopped pecans shopping list
How to make it
- In a medium saucepan, bring cream to a boil; remove from heat, and add chocolate and bourbon.
- 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.
- 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.
- Place pecans in a shallow bowl.
- 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.
- Store in an airtight container in the refrigerator up to 2 weeks.
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- I used the small baking cups to place the finished ones in and feel that is the best way.
The Rating
Reviewed by 15 people-
another good one
peetabear
in mid-hudson valley loved it
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So delicious. Even cold these will melt in your mouth!
elgab89
in Toronto loved it
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Oh, Joymarie I have to confess I took one from the photo Mmmmmmmmmmm it was so melt in your mouth delicious!
Double High Five Flagged as beautiful too!
Michael
trigger
in loved it
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