Makes 35 to 50 truffles, depending on size. (Mine usually numbered 60 to 100)

Center Mixture



The sweetness of the bourbon and the pecans is a perfect counterpoint to bittersweek chocolate, and the constrast makes for an enticing truffle.

  1. To make the center mixture, bring cream to a boil and pour over the chocolate; whisk smooth. Whisk in the butter, corn syrup, and bourbon.
  2. Cool the mixture to 80 degrees or until thickened.
  3. Use an electric mixer on medium speed to whip the mixture about a minute, until it lightens in color. Then whip in the 1/2 c chopped pecans. Spoon into a pastry bag fitted with a 1/2-inch plain tube (Ateco #6 or #806). Pipe 3/4-inch balls onto the prepared pan. Chill the centers for at least an hour. (I've used a 3/8-inch plain tube, but the centers are harder to make round.)
  4. To coat the truffles, melt the chocolate, temper it according to the instructions on pages 20-23, or allow it to cool to 90 degrees. Coat truffles, following directions on pages 312, rolling them in the chopped pecans.

Storage: Place truffles in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.


Hazelnut Rum Truffles: Replace the pecans in the recipe with hazelnuts that have been toasted, blanched (see page 13), and chopped. Replace the bourbon with dark rum.

Walnut Nougatine Truffles: Replace the chopped pecans in the center mixture with 1/2 c finely chopped Walnut Nougatine, page 363. Replace the chopped pecans on the outside of the truffles with chopped, toasted walnut pieces.

From Chocolate: From Simple Cookies to Extravagant Showstoppers by Nick Malgieri, c1998 ISBN: 0-06-018711-5