Pecan Pie Truffles

• bittersweet chocolate↗1⁄4 lb

  finely chopped

• cream1⁄2 cup plus 2 tablespoons
• pecans↗3⁄4 cup

  finely chopped

• light corn syrup↗1⁄4 cup
• sugar↗1⁄4 cup
• unsalted butter↗2 tablespoons
• salt↗1 pinch
• heavy cream↗2 tablespoons
• Bourbon or whiskey↗2 tablespoons
• vanilla extract↗1⁄4 teaspoon
• pecan halves↗12

Step-by-step instructions

1. 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. 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.