Bourbon Pecan Chocolate Truffles

Ingredients:

• 220 g semi-sweet chocolate, finely chopped (not granulated)
• 0.5 cups heavy cream
• 2 tbsp bourbon
• 1/3 cup finely chopped toasted pecans

Preparation:

1. 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.
2. 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.
3. 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.
4. Place chopped pecans on a plate and roll each truffle in the pecans to coat evenly. Refrigerate and let the candies set.