These bourbon balls are equal parts fudgy, creamy, and so delicious!
Add the heavy cream to a small to medium saucepan and heat until it simmers.
Add the crushed chocolate, bourbon, sea salt, and vanilla to the pan with the heavy cream, and whisk everything together. The heat from the cream should melt the chocolate, but feel free to put it back on the stove if it needs more heat to melt.
Transfer the chocolate mixture to a bowl and chill in the fridge for 3-4 hours.
Use a #40 cookie scoop to scoop some of the mixture and then roll into balls. Roll each truffle ball in the crushed pecans.
Refrigerate the bourbon balls for at least 2 hours to set.