Ingredients:
1 cup heavy cream
1 1/2 cups semisweet chocolate chips (or 10 ounces semisweet chocolate, finely chopped)
2 tbsp. bourbon
1 cup finely chopped pecans
Directions:
1. In a medium saucepan, bring cream to a boil; remove from heat and add chocolate and bourbon. Let stand 3 minutes.
2. Whisk until smooth; transfer to bowl and refrigerate uncovered, until thick and firm enough to spoon out into mounds (about 2 hours).
3. Line a rimmed baking sheet with parchment or waxed paper. Drop level tablespoons of chocolate mixture onto baking sheet. Refrigerate chocolate mounds until firm (about 30 minutes).
4. Place pecans in a shallow bowl. Using hands, roll each chocolate mound into a ball; roll balls in pecans; pressing lightly to adhere and place on baking sheet.
5. Refrigerate truffles until set (30 minutes to 1 hour). Store in an airtight container in the refrigerator for up to 2 weeks.