Boozy Orange-Pecan Truffles

One of my favorite desserts to make during the holidays is chocolate truffles. They’re super easy and freeze beautifully, which means you can make them well ahead. This version features three flavors perfect for the holiday table (or packaged up as gifts!)—orange, bourbon and pecan—and packs a lot of pleasure in just a few bites.


  • 6 ounces semi-sweet chocolate (roughly 55% cacao)
  • 2 ounces dark chocolate (over 65% cacao, depending on your taste)
  • 1/2 cup unsalted butter
  • 2 tablespoons finely chopped pecans, toasted
  • 1/2 cup rice cereal (like Barbara’s Brown Rice Crispies)
  • 1 tablespoon orange zest
  • 3 tablespoons bourbon

For toppings (you’ll need about 1/2 cup total)

  • dark chocolate cocoa
  • powdered sugar
  • finely chopped toasted pecans


  • Fill a medium saucepan a third of the way full with water, and bring to a boil. Lower heat to maintain a vigorous simmer. Place chocolate and butter in a metal bowl bigger than the mouth of the saucepan, and rest it on top of the pot. Melt the chocolate, stirring constantly, until smooth, about 3 minutes.
  • Take chocolate off heat, and mix in pecans, cereal, orange zest and bourbon. Place bowl in freezer for 45 minutes, until mixture has firmed up enough to scoop.
  • Line baking sheet with foil. Scoop a teaspoon of truffle mixture, roll it quickly in the palm of your hands to smooth it into a ball, and place it on the baking sheet. Repeat with the rest of the mixture for a total of roughly 30 truffles. Transfer baking sheet to the freezer, and freeze for 30 minutes.
  • Spread toppings out on three separate plates. Using a fork, roll one truffle at a time through a topping to coat, and shake off excess before transferring to a serving platter or back to the baking sheet. Repeat with remaining truffles with your choice of toppings.
Servings: 15
Makes 30 truffles.
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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