Taste was phenomenal, filling was a little hard to work with. I doubled the recipe. For those having a hard time with the butter and sugar, it's just like making a buttercream frosting--make sure your butter is nice and softened, then stir it a bit until it's smooth, then stir in the confectioner's sugar a cup at a time or so. I did it by hand, but a mixer would make it much easier. It was REALLY stiff until I added the bourbon-soaked nuts, at which point it became really soft--to the point that I stirred in a bunch more confectioner's sugar to try to stiffen it up. Didn't work, so I threw the bowl in the freezer for an hour. After that, I was able to shape the filling into balls (working quickly, with well-greased hands, and sticking them back in the freezer the moment I had a tray completed!). Froze for ~15 min, then would take out a tray, dip a few in chocolate, then put the tray back in the freezer for another 15 min when they got too soft. Added a couple Tbls of canola oil to the chocolate to thin it out, but the chocolate coating still ended up being REALLY thick--it kind of overpowered the bourbon flavor. Definitely make the filling balls smaller than you think you need to, though--mine turned out massive after adding the chocolate coating!
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Taste was phenomenal, filling was a little hard to work with. I doubled the recipe. For...