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Derby Truffles

Photo: Jennifer Davick
Hands-on time 35 mins
Total time 4 hrs, 35 mins
Yield Makes about 3 dozen
These make-ahead gems are easy enough for casual get-togethers and fancy enough for special occasions.


  • 3 (4-oz.) bittersweet chocolate baking bars, chopped
  • 1 1/2 tablespoons cold butter, cubed
  • 2 teaspoons vanilla extract
  • 9 tablespoons heavy cream
  • 1/4 cup bourbon
  • 1 (5.3-oz.) package pure butter shortbread cookies, crushed
  • 2 cups finely chopped roasted, salted pecans
  • Wax paper

How to Make It

  1. Combine first 3 ingredients in a large glass bowl. Cook cream and bourbon in a small saucepan over medium heat 3 to 4 minutes or until mixture is hot but not boiling. (Mixture will steam, and bubbles will form around edge of pan.) Pour cream mixture over chocolate. Let stand 1 minute.

  2. Stir chocolate mixture until melted and smooth. (If mixture doesn't melt completely, microwave at HIGH 30 seconds.) Stir in crushed cookies. Cover and chill 3 hours or until firm. (Mixture can be prepared and chilled up to 2 days ahead.)

  3. Shape mixture into 1-inch balls (about 2 tsp. per ball). Roll in chopped pecans. Place on wax paper-lined baking sheets. Chill 1 hour. Store in an airtight container in refrigerator up to 5 days.

Cook's Notes

We tested with Walkers Pure Butter Shortbread.