Bourbon Pecan Chocolate Truffles
Votes: 1
Time: 3 hours 30 minutes
Complexity: easily
Servings: 18
Complexity: easily
Servings: 18
Nutritional value per serving:
Calories 100, total fat 8 G., saturated fats 4 G., proteins 1 G., carbohydrates 8 G., fiber 1 G., cholesterol 9 mg, sodium 4 mg, sugar 7 G.
Calories 100, total fat 8 G., saturated fats 4 G., proteins 1 G., carbohydrates 8 G., fiber 1 G., cholesterol 9 mg, sodium 4 mg, sugar 7 G.
Making chocolate candies at home is much easier than it might seem, and you can customize them with the flavors you desire. The base of chocolate truffles is a well-set ganache. Roll it into balls and roll them in finely chopped pecans. This recipe adds a touch of bourbon to the ganache. Its subtle aroma pairs beautifully with the chocolate and pecan flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g semi-sweet chocolate, finely chopped (not granulated)
- 0.5 cups heavy cream
- 2 tbsp bourbon
- 1/3 cup finely chopped toasted pecans
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Cooking the dish according to the recipe:
- Place the chocolate in a medium bowl. Heat the cream in a small saucepan until just barely simmering. Pour the cream over the chocolate and stir once. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Remove the wrap and stir the chocolate until smooth and glossy. If there are any remaining chocolate chunks in the ganache, melt it in the microwave in 10-second intervals. Stir in the bourbon.
- Place a piece of plastic wrap directly on the surface of the chocolate and set in a cool place until the ganache is firm and thick enough to roll into balls, about 2 hours.
- Line a baking sheet with parchment paper. Using two spoons, scoop out the chocolate mixture and drop it into mounds on the baking sheet. Then, using cold hands, form smooth balls between your palms. You may need to run your hands under cool water frequently as you work.
- Place chopped pecans on a plate and roll each truffle in the pecans to coat evenly. Refrigerate and let the candies set.
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