Everyone will go nuts for these do-ahead Bourbon Truffles, made with chocolate and cream and spiked to please a grown-up palate.
Recipe Summary test
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.