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https://homeiswheretheboatis.net/2012/04/28/horsing-around-and-derby-truffles/
These truffles are rich, easy, and can be made ahead, a Winning Trifecta!
Makes about 30 truffles
Ingredients:
3 (4-oz.) bittersweet chocolate baking bars, chopped (I used Ghiradelli)
1 1/2 tablespoons cold butter, cubed
2 teaspoons vanilla extract
9 tablespoons heavy cream
1/4 cup bourbon (a mini bottle is 50 ml, and just shy of 2 oz. if you have any bourbon on hand and don't want to invest in a large bottle)
1 (5.3-oz.) package pure butter shortbread cookies, crushed (I used Walkers)
2 cups finely chopped roasted, salted pecans (I used a combination of roasted, salted mixed nuts and pecans)
Preparation:
1. Combine first 3 ingredients in a large glass bowl. Cook cream and bourbon in a small saucepan over medium heat 3 to 4 minutes or until mixture is hot but not boiling. (Mixture will steam, and bubbles will form around edge of pan.) Pour cream mixture over chocolate. Let stand 1 minute.
2. Stir chocolate mixture until melted and smooth. (If mixture doesn’t melt completely, microwave at HIGH 30 seconds.) Stir in crushed cookies. Cover and chill 3 hours or until firm. (Mixture can be prepared and chilled up to 2 days ahead.)
3. Shape mixture into 1-inch balls (about 2 tsp. per ball). Roll in chopped pecans. Place on wax paper-lined baking sheets. Chill 1 hour. Store in an airtight container in refrigerator up to 5 days.