Pecan Pie Truffles

From November 2009 O Magazine. Dark chocolate ganache and pecan pie filling layered in miniature baking cups.

• Ready In: 30 mins
• Serves: 12
• Yields: 12 truffles

Ingredients

• 1⁄4 lb bittersweet chocolate, finely chopped
• 1⁄2 cup  plus 2 tablespoons  cream
• 3⁄4 cup pecans, finely chopped
• 1⁄4 cup light corn syrup
• 1⁄4 cup sugar
• 2  tablespoons unsalted butter
• 1  pinch salt
• 2  tablespoons heavy cream
• 2  tablespoons Bourbon or 2  tablespoons  whiskey
• 1⁄4 teaspoon vanilla extract
• 12  pecan halves

Directions

1. Line a 12 cup mini muffin tin with mini baking cups. Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan, and immediately pour over chocolate. Let mixture sit for 1 minute before stirring with a whisk to melt chocolate and form a smooth ganache. Avoid stirring too vigorously (it shouldn't bubble). Fill each muffin cup with 2 teaspoons ganache, and tap the tin gently to allow chocolate to spread. Set remaining ganache aside in a warm place until ready to use. Chill tin in freezer until firm, about 15 minutes.
2. Meanwhile, bring chopped pecans, corn syrup, sugar, butter, salt, and heavy cream to a boil in a medium pan over medium heat. Boil 5 minutes. Remove from heat and stir in bourbon and vanilla. Let cool slightly before spooning 2 teaspoons of mixture into all muffin cups, followed by 1 teaspoon of remaining ganache. Garnish each with 1 pecan half. Chill in refrigerator until set (about 1 hour). Store in refrigerator for up to 5 days.