Classic bourbon balls get fancy in this quick dessert
A Manhattan truffle is a wide-eyed bourbon ball that took a bus from Louisville to NYC, hopped out at Port Authority and said, "Golly gee, what a town." He bought a used tuxedo and hustled and lied his way into high society, Gatsby-style. Ten years later, he's a wealthy tax attorney by day and a ruddy-faced tomcat pinching butts at the Harvard Club by night.
Bourbon-soaked pecans create a boozy base for the dough. Crushed Nilla wafers, cocoa powder, confectioners' sugar and corn syrup add to the rest of the truffle's structure. More bourbon, sweet vermouth and several dashes of bitters get tossed in to get that classic Manhattan taste. A bright red cherry gets tucked into the middle for a final flourish.
After setting up in the fridge for a few hours, the truffles come out as cold and satisfying as a well-chilled cocktail. These little things are packed with booze, so don't be too surprised if you get buzzed after a few.
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