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Bourbon-Pecan Truffles

Recipe photo courtesy of Anna Williams

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

Source: Everyday Food, December 2007
Total Time Prep Yield



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.

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How would you rate this recipe?
  • MS11720932
    17 DEC, 2017
    I love truffles and make them every Christmas. However, with the small amount of chocolate, only 1/2 cup of heavy cream should be used for them to set up correctly.
  • annlane14
    17 DEC, 2011
    Not worth the trouble. There are too many other good easty truffle recipes and these are just to messy.
  • 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?
  • 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.
  • 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.
  • 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!

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