- 40
Ingredients
- 2 (4-oz.) bittersweet chocolate baking bars, chopped
- 1 (4-oz.) semisweet chocolate baking bar, chopped
- 1 1/2 tablespoons salted butter, cubed
- 9 tablespoons heavy cream
- 1/4 cup bourbon
- 2 teaspoons vanilla extract
- 1 (5.3-oz.) pkg. pure butter shortbread cookies (such as Walkers), finely crushed
- 1/2 teaspoon fine sea salt
- 2 cups finely chopped toasted pecans
Preparation
Step 1
1. Combine chopped bittersweet chocolate, semisweet chocolate, and butter in a large glass bowl. Cook cream and bourbon in a small saucepan over medium until mixture is hot but not boiling, 3 to 4 minutes. (Bubbles will form around the edge.) Pour mixture over chocolate. Let stand 1 minute.
2. Stir chocolate mixture until melted and smooth. (If mixture doesn’t melt completely, microwave on HIGH 30 seconds to 1 minute, stirring after 30 seconds.) Stir in vanilla. 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 about 40 (1-inch) balls. Sprinkle each ball with a very small amount of sea salt, and coat balls in chopped pecans. Place on wax paper-lined baking sheets, and chill 1 hour.
4. Refrigerate in an airtight container up to 5 days.