Ingredients
¼lbbittersweet chocolate
½cupcream
2tbspcream
¾cuppecans,finely chopped
¼cuplight corn syrup
¼cupsugar
2tbspunsalted butter
salt
2tbspheavy cream
2tbspbourbon,or whiskey
¼tspvanilla extract
12pecan halves
Preparation
Line a 12-cup mini muffin tin with mini baking cups; set aside. 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 (on top of the stove) until ready to use. Chill tin in freezer for about 15 minutes until firm.
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), then serve. Store in refrigerator for up to 5 days.
