I’ve been horsing around lately~ visiting with this 4- legged neighbor.
While I’m no horse whisperer, this handsome guy has become a little less camera-shy, progress, since he is no longer running in the opposite direction when he sees me :)
Around the corner from him, there is a white house in a beautiful setting~ complete with white barn, fencing and more horses. . .
You can see it covered in snow here~
I found a recipe in the May issue of Southern Living for
These truffles are rich, easy, and can be made ahead~
A Winning Trifecta!
~3 (4-oz.) bittersweet chocolate baking bars, chopped (I used Ghiradelli)
~1 1/2 tablespoons cold butter, cubed
~2 teaspoons vanilla extract
~9 tablespoons heavy cream
~1/4 cup bourbon (a mini bottle is 50 ml, and just shy of 2 oz. if you don’t have any bourbon )
~1 (5.3-oz.) package pure butter shortbread cookies, crushed (I used Walkers)
~2 cups finely chopped roasted, salted pecans
1. Combine first 3 ingredients in a large glass bowl. Cook cream and bourbon in a small saucepan over medium heat 3 to 4 minutes or until mixture is hot but not boiling. (Mixture will steam, and bubbles will form around edge of pan.) Pour cream mixture over chocolate. Let stand 1 minute.
2. Stir chocolate mixture until melted and smooth. (If mixture doesn’t melt completely, microwave at HIGH 30 seconds.) Stir in crushed cookies. Cover and chill 3 hours or until firm. (Mixture can be prepared and chilled up to 2 days ahead.)
3. Shape mixture into 1-inch balls (about 2 tsp. per ball). Roll in chopped pecans. Place on wax paper-lined baking sheets. Chill 1 hour. Store in an airtight container in refrigerator up to 5 days.
We’re not bourbon drinkers, translation:
No Mint Juleps for us on Derby Day :)
I bought a mini bottle which was just shy of the 1/4 cup needed, and close enough.
Also, I used a combination of roasted, salted mixed nuts and pecans. The saltiness of the nuts is perfect with the sweetness of the chocolate and a winning combination!
I ended up with around 30 truffles.