- ½ cup (1 stick) unsalted butter
- 1 pound (about 4 cups) powdered sugar
- 5 tablespoons bourbon
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
- 1 cup (6 oz) semi-sweet chocolate
- ½ cup halved pecans
Cream the butter. Add powdered sugar and blend. Add a small amount of bourbon if mixture is too dry. Once sugar is incorporated, add remaining bourbon and vanilla. If desired, add chopped pecans. Refrigerate for 1 hour.
Once firm, roll mixture into small balls and place on wax paper. The filling can be sticky, so it may help to roll on a cool surface or lightly dust hands with powdered sugar. Again allow mixture to firm in the fridge for 1–2 hours before dipping in chocolate.
When the filling is firm, melt the chocolate in a double boiler over simmering water, monitoring the temperature and stirring frequently. Chocolate-making recipes often include paraffin to help stiffen the chocolate and give it a shiny appearance. However, this ideal dipping chocolate can be achieved by tempering or monitoring the temperature of the chocolate without the addition of paraffin wax. Find instructions for tempering at DavidLebovitz.com or find the link on EOV’s blog.
Roll the balls in the chocolate using a toothpick and place on a wax paper-lined cookie sheet. The top of the ball, where you placed the toothpick, may not have chocolate on it. Dip the bottom of a halved pecan in the melted chocolate and place it on this non-coated top of the bourbon ball so that the creamy, white filling is completely covered with chocolate.
Place cookie sheet in refrigerator so that chocolate can set. Store in freezer for up to 1 month.
From the Edible Ohio Valley Kitchen.