Recipe: Cellar Door Chocolates' Bourbon Truffles

Ingredients

1 pound dark chocolate (55-71%), chopped

1/2 cup heavy whipping cream

1/2 cup Evan Williams bourbon

pinch of sea salt

1 cup finely chopped pecans

Instructions

Bring heavy whipping cream to a boil. Remove from heat. Add chocolate; stir until smooth. Add bourbon; stir until well-incorporated. Add salt. Let the chocolate mixture (ganache) rest at room temperature until firm (about 4 hours).

Using two spoons, portion out half ounce balls of ganache. Hand roll balls until smooth and then roll it in the pecans.

Makes about 40 truffles.

You can also use the ganache as a cake frosting — just pour over cake or cupcakes while the ganache is still warm. It also makes a wonderful coffee addition. Before you roll the ganache in the pecans, put a couple of the balls in your cup of coffee — stir and enjoy!

Erika Chavez-Graziano is the proprietor of Cellar Door Chocolates in Louisville, Ky.

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