8 ounces Bittersweet or semisweet chocolate, chopped
1 /2 cups heavy cream
2 Tbsp butter
1 /4 cup corn syrup
2 Tbsp bourbon
3 /4 cup toasted chopped pecans, divided
Using a stainless-steel bowl as a double boiler, Place the chopped chocolate in the bowl over a pot of boiling water, melting the chocolate. Do not stir the chocolate while it is melting. In a separate sauce pot, bring cream to a boil. Pour boiling cream over the chocolate. Whip until smooth.
Stir in the butter, bourbon and corn syrup and cool to 80 degrees.
In an electric mixer, beat with the whip attachment on high until the mixture lightens in color and becomes fluffy. Remove bowl from mixer.
Using a spatula, fold in half of the nuts by hand.
Using your hands, form chocolate mixture into even sized truffles, one inch in diameter.
When completely cool, roll the truffles in the remaining chopped nuts, coating thoroughly.
Refrigerate in a tightly sealed container.
The truffles are best when they sit at room temperature 20-30 minutes before serving.