Bourbon Truffles Recipe

How to make it

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• 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.