Derby Truffles

Derby Truffles

Photo by Tufgrlz B.

  • Prep Time


  • Total Time


  • Servings



  • 3

    (4-oz.) bittersweet chocolate baking bars, chopped

  • tablespoons cold butter, cubed

  • 2

    teaspoons vanilla extract

  • 9

    tablespoons heavy cream

  • ¼

    cup bourbon

  • 1

    (5.3-oz.) package pure butter shortbread cookies, crushed

  • 2

    cups finely chopped roasted, salted pecans

  • Wax paper


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.


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