How to make it

  • To Make The Filling: In saucepan over medium-low heat, stir cream & butter. Remove from heat when butter melts & cream simmers. Add chocolate, & stir until melted & smooth. Mix in whiskey, then pour into a bowl. Cover & freeze just until firm enough to mound in a spoon, about 40 minutes.
  • Line the bottom of a baking sheet with aluminum foil. Drop by tablespoonfuls onto the sheet, spacing them evenly. Cover and freeze until almost firm but still pliable, about 30 minutes.
  • Spread cocoa on a flat plate. Roll each truffle into a smooth ball, then roll in cocoa to coat evenly. Return truffles to sheet and freeze them while preparing the coating.
  • For coating, line a second baking sheet w/ foil. Place semisweet chocolate in double boiler over simmering water. Heat, stirring frequently, until melted and smooth. Remove from the heat.
  • Reroll truffles to remove any loose cocoa. Gently drop 1 truffle into the chocolate & coat completely. Slip a fork under the truffle, lift it from the chocolate, and tap fork gently against the side of the pan to allow excess chocolate to drip off. Using a knife, gently slide truffle off the fork onto the prepared sheet. Repeat with the remaining truffles. If using the pecans, immediately sprinkle generously with the pecans. Repeat with the remaining truffles.
  • Refrigerate, uncovered, until firm, about 1 hour. Store in an airtight container in the refrigerator for up to 3 weeks.

Reviews & Comments 5

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    " It was excellent "
    dolphin80 ate it and said...
    sonds ymmy a good christmas prezzy
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  • conner909 10 years ago
    These look saving for Xmas!
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    " It was excellent "
    annieamie ate it and said...
    These sound fabulous! Thanks so much for sharing your recipe!
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    " It was excellent "
    cherylannxo ate it and said...
    This is a heavenly recipe, thanks for sharing....Cheryl
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  • invisiblechef 11 years ago
    Sounds like a delicious adventure!

    Thanks for the share..

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