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Bourbon-Pecan Truffles

50

Everyone will go nuts for these do-ahead candies made with chocolate and cream and spiked to please a grown-up palate.

  • Prep:
  • Total Time:
  • Yield: Makes 35

Photography: Anna Williams

Source: Everyday Food, December 2007

Ingredients

  • 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. 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.

  2. 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.

  3. 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.

Cook's Notes

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. 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.

Reviews Add a comment

  • annlane14
    17 DEC, 2011
    Not worth the trouble. There are too many other good easty truffle recipes and these are just to messy.
    Reply
  • bjhickman
    30 DEC, 2008
    jammiejulie - What is the texture of these when they're ready to eat? Are they hard like chocolate candy or soft like a traditional truffle?
    Reply
  • jammiejulie
    21 DEC, 2008
    These were 1 of the cookies I made for a friend who was having an open house at her store. Instead of Bourbon I used Bailey's Irish Cream--they were delicious and a big hit! Jamielen--I wonder what happened. It shouldn't take long for the dough to become firm. I've made these several times and although messy when I roll them, they do form a ball quite easily. I did run my hands under cold water several times while rolling them.
    Reply
  • jamielen
    10 DEC, 2008
    I thought these were terrible. Immediately out of the fridge (after overnight) they were a gooey mess that wouldn't form a ball at all.
    Reply
  • Lambo
    18 NOV, 2007
    These are a crowd pleaser and easy to make! I took them to a party last night and they were a hit!! You can add any liqour you want. Make sure you get the shells to put the truffles in...I got them at Williams Sonoma. Enjoy!
    Reply