Put the chocolate in a medium bowl. Heat the cream in a small saucepan until it just comes to a boil. Pour the cream over the chocolate and stir once to mix the chocolate and cream together. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Uncover and whisk until smooth and shiny. Microwave in 10 second increments if there are any un-melted lumps of chocolate. Stir in the bourbon.
Press a piece of plastic wrap directly against the surface of the chocolate and set aside in a cool place until the chocolate is thick and firm enough to hold its shape when rolled, about 2 hours.
Line a baking sheet with parchment. Use 2 spoons to drop small mounds of chocolate onto the baking sheet. Then, with cold hands, roll each truffle between your open palms to make smooth round balls. You may need to run your hands under cool water frequently as you work.
Put the pecans on a plate and roll each truffle until well coated. Refrigerate until very cold.
Copyright 2016 Television Food Network, G.P. All rights reserved.