Food & Cooking Recipes Dessert & Treats Recipes Bourbon-Pecan Truffles 3.6 (50) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 12, 2020 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Prep Time: 20 mins Total Time: 3 hrs 20 mins Yield: 35 Everyone will go nuts for these do-ahead Bourbon Truffles, made with chocolate and cream and spiked to please a grown-up palate. Ingredients 1 cup heavy cream 1 ½ cups semisweet chocolate chips (or 10 ounces semisweet chocolate, finely chopped) 2 tablespoons bourbon 1 cup finely chopped pecans Directions 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. 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. Rate it Print