Title: Bourbon pecan truffles
 Categories: None
      Yield: 1 Servings
 
MMMMM--------------------------GANACHE-------------------------------
      8 oz Dark sweet chocolate
    3/4 c  Heavy cream
  1 1/2 tb Bourbon
    1/2 c  Chopped pecans

MMMMM--------------------------DIPPING-------------------------------
     16 oz Dark sweet chocolate
    1/4 c  Vegetable oil

MMMMM--------------------------GARNISH-------------------------------
      1 c  Whole pecans
 
  from the book Chocolate Truffles by Carrie Huber.
  
  Making the Ganache: To prepare ganache, chop or grate chocolate into
  small pieces. Place in top half of double boiler along with cream.
  Put hot (not boiling) water in bottom half of a double boiler, making
  sure the water doesn't touch the top pan. Stir often with wooden
  spoon. When all of the chocolate has melted, beat until well
  combined. Remove from heat, let cool to room temperature. Transfer to
  covered bowl and refrigerate overnight to harden. (Ganache will keep
  in this state for a few days if necessary.)
  
  Take a little ganache at a time and form 1" balls, using fingertips
  (with as little contact as possible so the chocolate doesn't soften).
  Keep unused portion refrigerated as you work. Place balls on waxed
  paper-lined baking sheet; continue until ganache is used up.
  Refrigerate baking sheet until ganache is hardened, overnight or up
  to two days. Allow to set in refrigerator at least two hours before
  loosely covering with waxed paper. Foil can be substituted in all
  cases for waxed paper, but never use clear plastic wrap. It clings
  too tightly to the candies and traps moisture inside which discolors
  the chocolate. Prepare Chocolate Coating: Chop or grate chocolate
  into small pieces. Heat chocolate and oil together in top of double
  boiler over hot water, stirring until smooth with a wooden spoon.
  Insert candy thermometer and begin dipping the ganache balls when
  temperature registers between 85-90F. If chocolate begins to cool and
  thicken before you're finished dipping, reheat over hot water. Work
  with only 1/2 dozen at a time, keeping the rest refrigerated. Drop a
  single ganache ball into the chocolate, turning to coat well, then
  lift it with the fork. Allow excess chocolate to drip back into pan,
  then gently rap fork against edge of pan to remove more chocolate
  from ball. Failure to do this will cause a large dribbly "platform"
  or "skirt" to form around the base of each hardened truffle. (this
  makes it difficult to pack them side by side in a box.)
  
  There are two schools of thoughts as to the proper method of
  depositing truffles onto the baking sheet: A) If you are conservative
  by nature it's best to gently slide them off the fork with a
  butterknife, onto the waiting baking sheet. B) If you intend to
  further decorate the truffle, the second method, (for the show-offs
  among us) involves dropping the truffle off the fork upside down
  directly onto the baking sheet. Quickly manipulate the single strand
  of chocolate, adhering to the fork, into some glorious shape atop the
  candy, like the pros do. Either way is acceptable, although the
  second way requires some practice and an accurate thermometer to get
  it right. If your chocolate temperature is off by a few degrees,
  you're likely to find a chocolate highway - not a chocolate strand -
  adhering to the fork when that critical moment comes.
  
  The perfect finale for the basic recipes, for instance, is a
  sprinkling of shaved dark chocolate over the top, or better yet,
  gently rolling each newly-dipped truffle in the shavings to coat
  completely.
  
  Refrigerate all truffles after dipping several hours or overnight to
  harden.
  
  When ganache has cooled to room temperature, fold in bourbon and
  chopped pecans before refrigerating. Top dipped truffle with a whole
  pecan.