- 1 can (14 ounces) sweetened condensed milk
- 2 cups milk chocolate, chopped
- 1 cup dark chocolate, chopped
- 2 tablespoons honey
- 3 tablespoons bourbon
- 1 tablespoon vanilla extract
- ¾ cup pecans, toasted and finely chopped
- 1/3 cup confectioners' sugar, sifted with
- 3 tablespoons unsweetened cocoa powder
- Combine condensed milk, milk chocolate, dark chocolate and honey in a pan over medium heat. Stir until chocolates are melted and smooth. Remove pan from heat. Stir in bourbon, vanilla, and pecans. Transfer to a bowl and cover with plastic wrap. Chill for 2 to 3 hours or until firm enough to handle.
- Rub some butter on our hands or use non-stick plastic gloves. Form chocolate mixture into 1- to 1-½-inch balls. Roll in a mixture of confectioners’ sugar sifted with cocoa. Place truffles in a tray or baking sheet. Loosely cover with plastic and chill in refrigerator until ready to serve.
- Omit the mixture for rolling. Melt some white chocolate with a little shortening. Dip balls in this mixture and chill until set. Drizzle melted bittersweet chocolate over each coated truffle an chill until ready to serve.
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