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.
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!