Dark semisweet chocolate and whipping cream make for creamy delicious truffles.
- 8 ounces fine quality semisweet chocolate
- 2/3 cup heavy whipping cream
- 2 tablespoons bourbon
- 1/2 cup finely chopped pecans
- cocoa powder or granulated sugar, for rolling
Combine chocolate and cream in the top of a double boiler over simmering water. Stir until smooth and chocolate is melted. Remove from the double boiler bottom and let the mixture stand until room temperature. Gently stir in bourbon and 1/2 cup chopped pecans. Cover and refrigerate for at least 6 hours. Using fingertips, working quickly, shape into small balls. Place on a baking sheet and refrigerate, loosely covered, for several hours. Roll in finely chopped pecans, unsweetened cocoa, or colored sugar.
Place on a tray or baking sheet and refrigerate for 6 to 8 hours, or until firm. Put each truffle in a decorative fluted paper or foil cup and keep in tightly covered container in the refrigerator until giving or serving. These must be kept refrigerated and will keep for several weeks.
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