These tasty treats were (mostly) met with approval earlier this week.
The Bulgarian in our midst went a little, teeny bit bonkers over them – proclaiming them to really be a truffle; and a mighty fine one at that. Our hostess thought that they could use more bourbon; an opinion I can wholeheartedly support.
And my husband thought they were good, but a bit too rich – so mebbe I will swap out half and half for the heavy cream next time.
Still and all, these are wicked simple to toss together, and, did I mention?
They are GLUTEN-FREE!
•10 oz bag 60% Cacao chocolate chips
•1/2 cup heavy cream – or half and half
•1/4 cup bourbon – I’m gonna say to bump this up to 1/2 cup
Stir the cream and bourbon together in a small pan over medium heat until they are simmering.
Pour the cream and bourbon mixture over the chocolate chips in a bowl.
Allow to rest for one minutes, then stir until nicely blended and smooth.
Cover the bowl with plastic wrap and stash in the fridge for two hours.
When ready to make the balls, line a pan with parchment paper and spread the pecan pieces onto a platter.
Using a teaspoon – or – I used a one inch scoop – scoop and shape your chocolate into balls and place on the platter with the chopped pecans.
Roll the balls in the pecans and transfer to the parchment paper lined pan.
Stash in the fridge for another hour or so to firm them up, then transfer to a covered container and keep in the fridge until ready to serve.
I got 26 pretty nice bourbon balls, more than enough for the six of us gathered for a holidaze lunch; but, really, these come together so quickly and easily, it would not be a hardship to double or even triple the batch for a larger group; though, for ease of preparation, I would probably keep it to single batches, and then repeat the process until I had all the gluten-free bourbon balls I could possibly want.