• 1/4 pound bittersweet chocolate , finely chopped
• 1/2 cup plus 2 Tbsp. cream
• 3/4 cup finely chopped pecans
• 1/4 cup light corn syrup
• 1/4 cup sugar
• 2 Tbsp. unsalted butter
• Pinch of salt
• 2 Tbsp. heavy cream
• 2 Tbsp. bourbon or whiskey
• 1/4 tsp. vanilla extract
• 12 pecan halves

Note: It's best to have everything measured and ready before you start cooking so none of the ingredients will become too firm.

Line a 12-cup minimuffin tin with mini baking cups; set aside. Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan, and immediately pour over chocolate. Let mixture sit for 1 minute before stirring with a whisk to melt chocolate and form a smooth ganache. Avoid stirring too vigorously (it shouldn't bubble). Fill each muffin cup with 2 teaspoons ganache, and tap the tin gently to allow chocolate to spread. Set remaining ganache aside in a warm place (on top of the stove) until ready to use. Chill tin in freezer until firm, about 15 minutes.

Meanwhile, bring chopped pecans, corn syrup, sugar, butter, salt, and heavy cream to a boil in a medium pan over medium heat; boil 5 minutes. Remove from heat and stir in bourbon and vanilla. Let cool slightly before spooning 2 teaspoons of mixture into all muffin cups, followed by 1 teaspoon of remaining ganache. Garnish each with 1 pecan half. Chill in refrigerator until set (about 1 hour), then serve. Store in refrigerator for up to 5 days.