Servings: 24 bourbon balls
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Ingredients for Fudgy Pecan Bourbon Balls
Place chocolate in a medium bowl. Bring bourbon just to a simmer in a saucepan over medium heat until it begins to steam. Add the heavy cream and bring to a simmer once again. Remove from heat, and pour cream mixture over chocolate. Let stand 1 minute.
Stir vigorously until cream and chocolate are thoroughly blended. Let mixture cool 15 minutes. Cover the surface of the chocolate with plastic wrap, and chill until firm, about 2 hours. (If you cannot make the truffles immediately, the mixture will keep, covered, in the fridge up to 1 week.)
Place chopped pecans on a shallow plate. A pie plate works great for this step. Line a baking sheet with parchment paper.
Working quickly and using a small warmed teaspoon (dipped into hot water and then dried), scoop chilled chocolate mixture by 2-teaspoon portions, and shape each into a ball. Place each ball on the bed of chopped pecans. Once the plate is filled, wash hands and roll balls in pecans to completely cover. Transfer balls to a parchment paper-lined baking sheet. Repeat with remaining chocolate mixture and pecans until you have finished the chocolate.
** NOTE: I roll twice; I roll and chill, then roll again. I want my bourbon balls well-coated in chopped pecans.
Chill balls until firm, about 1 hour. (Or freeze until firm, about 10 minutes.) Enjoy them now, gift them, or store in an airtight container in the refrigerator up to 1 week.
Serving: 1Bourbon Ball | Calories: 95kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 12mg | Potassium: 76mg | Fiber: 1g | Sugar: 3g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.