|8||ounces semisweet or bittersweet chocolate, chopped into small pieces|
|3/4||cup heavy cream|
|1/2||cup pecans, finely chopped|
|1/4||cup unsweetened Dutch-processed or natural cocoa powder|
1. In a bowl, place the chopped chocolate. In a small saucepan over medium-high heat, heat the cream until bubbles form around the edges. Carefully pour the hot cream over the chocolate and let sit for 1 minute. Whisk the mixture until it is smooth. Stir in the bourbon and pecans. Cover the bowl with plastic wrap and chill the ganache for at least 3 hours or until firm, preferably overnight.
2. Line a rimmed baking sheet with wax paper. Use a mini (1-inch) cookie scoop or melon baller to form small balls of the chilled chocolate mixture. Alternatively, with your hands, roll the mixture into 3/4- to 1-inch balls or irregularly shaped rounds. Place the rounds on the baking sheet.
3. In a shallow bowl, place the cocoa powder. Gently roll the truffles in the cocoa to coat them all over. Set them on the baking sheet and chill until firm. Store the truffles, layered between wax paper, in an airtight container in the refrigerator for up to 10 days; freeze for up to 2 months. Let them sit at room temperature before serving.
Adapted from Mary Kriener