Ingredients

• 12 oz - bittersweet baking chocolate, chopped
• 1.5 tbsp - cold butter, cut into small pieces
• 2 tsp - vanilla
• 9 tbsp - whipping cream
• 1/4 cup - bourbon
• 1 packet - shortbread cookies, crushed
• 2 cups - finely chopped salted roasted pecans
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How to Make Bournbon Truffles

• In large microwavable bowl, mix chocolate, butter and vanilla.
•   In small saucepan, cook whipping cream and bourbon over medium heat 3 to 4 minutes or until hot but not boiling. (Mixture will steam, and bubbles will form around edge of pan.)
• Pour over chocolate mixture. Let stand 1 minute.
• Stir chocolate mixture until melted and smooth. (If mixture doesn’t melt completely, microwave uncovered on High 30 seconds.)
• Stir in crushed cookies. Cover; refrigerate 3 hours or until firm. (Mixture can be prepared and refrigerated up to 2 days ahead.)
• Line cookie sheets with waxed paper.
• Shape chocolate mixture into 1-inch balls (about 2 tsp per ball).
• Roll in chopped pecans.
• Place on cookie sheets.
• Refrigerate 1 hour. Store tightly covered in refrigerator up to 5 days.