By Kansas Living
Fudgy Pecan Bourbon Balls
Ingredients
8 oz. 60 percent cacao dark chocolate, cut into 1-inch pieces
1/4 tsp. kosher salt
1/2 cup heavy cream
1/4 cup bourbon whiskey
1/2 cup pecan halves, very finely chopped, I processed mine in the food processor for a few seconds
Instructions
Place the chocolate pieces and the kosher salt into a medium glass bowl.
In a saucepan over medium heat, bring the cream and bourbon to a simmer, whisking often.
Slowly and gently pour the hot cream mixture over the chocolate pieces in the bowl; cover and let stand one minute. Stir until smooth and well combined, allowing the chocolate to cool for 15 minutes. Cover the bowl tightly with plastic wrap; chill until firm, at least three to four hours.
When the chocolate is fully chilled and you’re ready to make the balls, place the pecan pieces onto a large plate or wide, shallow bowl. Line an airtight container with parchment paper.
Remove the chocolate from the refrigerator. Use a very small cookie dough scoop and scoop the chilled chocolate into 2 teaspoon portions, shaping each one into a ball until all the chocolate has been portioned.
Wash the chocolate from your hands, then roll each ball in the chopped pecans until each one is evenly covered. Transfer the balls to the prepared container and chill until firm. Chocolates will keep up to one week in refrigeration or in the freezer for up to one to two months.
