-10 oz 70-77% dark chocolate
-1/2 cup heavy cream
-2 Tbsp bourbon (unless you don't like it, in which case skip it or add another chocolate-friendly booze)
-1/4 tsp vanilla extract
-1 cup pecans
You can use bars, no problem. These are baking discs meant for melting, but I'm pouring the hot cream on top rather than using a double boiler, so I chop them with a serrated knife.
Put the bourbon and vanilla into a little container so you can dump it into the bowl when the cream is hot. I used 3 Tbsp of the bourbon because I really like it, but I'm afraid that might be a little much for some people.
Turn off the heat and pour over the chocolate with the bourbon mix, whisking quickly for a minute or two until the chocolate is smooth.
When it's smooth, scrape down the stuff stuck above on the sides and pop the bowl into the fridge. Let cool for an hour, possible 90 minutes, but in 2 hours as is suggested by most recipes, it's usually really too hard to deal with. I've broken enough scoops to have learned to take it out while it's still malleable.
Set the pecans next to the chocolate and a plate with waxed paper or mini cupcake liners next to that. I'm not always organized, but you need to set stuff out before you get your hands sticky!
Yeah, there's a bite missing from the bottom one. Quality control is important. I finished it after the photos!