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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
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.
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