This weekend along with the Orange Pinched Macaroons I tried out a Truffle recipe, I made some last year, but these were much easier and better I think. The recipe came from Martha Stewart's Everyday Food Magazine December 2007 edition and it is YUMMY something you could definitely whip up in a day (starting early) and bring to a dinner in the evening.
Chop up those pecans.
The chocolate has already chilled at this point and I scooped out all the little balls with an ice cream scooper, ready to roll. I have chopped pecans and cocoa powder.
VOILA, there's truffle number one rolled in pecans.
And truffle number two rolled in cocoa powder.
1 cup heavy cream
1 1/2 cups semisweet chocolate chips (or 10 ounces semisweet chocolate, finely chopped)
2 tablespoons bourbon
1 cup finely chopped pecans
In a medium saucepan, bring cream to a boil; remove from heat, and add chocolate and bourbon. Let stand 3 minutes; whisk until smooth. Transfer chocolate mixture to a medium bowl, and refrigerate, uncovered, until thick and firm enough to spoon out in mounds, about 2 hours.
Line a rimmed baking sheet with parchment or waxed paper. Drop level tablespoons of chocolate mixture onto baking sheet. Refrigerate chocolate mounds until firm, 30 minutes.
Place pecans in a shallow bowl. Using hands, roll each chocolate mound into a ball; roll balls in pecans, pressing lightly to adhere, and place on baking sheet. Refrigerate truffles until set, 30 minutes to 1 hour. Store in an airtight container in the refrigerator up to 2 weeks.