Chocolate-Pecan Truffles

• 1 1/2 cups finely ground pecans
• 10 ounces semisweet or bittersweet chocolate
• 1/4 pound butter, softened but not melted
• 4 tablespoons bourbon
• 23 cup unsweetened European-style cocoa

1. Preheat a broiler.
2. Spread the nuts on a foil-lined baking sheet and place under the broiler for about a minute to toast them lightly and evenly.
3. Do not allow them to burn.
4. Set them aside.
5. Shave the chocolate into a heatproof mixing bowl and place the bowl over a pan of simmering water until the chocolate is nearly all melted.
6. Remove the bowl and stir the chocolate until smooth.
7. Stir in the nuts and allow to cool to room temperature.
8. Stir in the butter and the bourbon.
9. Refrigerate the mixture until it is firm.
10. When firm, remove from the refrigerator and allow to soften for about 15 minutes.
11. Place the cocoa in a shallow dish.
12. Using a spoon, scoop half-tablespoons of the chocolate mixture, form somewhat uneven balls about an inch in diameter and roll them quickly into the cocoa.
13. Refrigerate until ready to serve.
14. The balls can also be frozen without the cocoa for later use and dusted with cocoa just before serving.

ground pecans, bittersweet chocolate, butter, bourbon, unsweetened european

Taken from cooking.nytimes.com/recipes/4912 (may not work)