Working with chocolate couverture and bourbon balls
I'm making my friend Elizabeth's Bourbon balls for my SIL. 8 oz. chopped pecans are marinated overnight in 2 oz bourbon. Then cream 4oz butter and 16 oz (I used 2/3 of a pound) confectioner's sugar. Add another 2 oz bourbon and the marinated pecans, let sit overnight in the fridge. The balls are then dipped into melted unsweetened (!) chocolate.
Two problems: the mixture is very loose (added 1/2 c more pecans which is helping) AND unsweetened chocolate is just going to taste nasty when it first hits the palate, sugary filling notwithstanding. There just seem to be problems with this recipe.
I have milk chocolate couverture, baker's semisweet bars, unsweetened baking chocolate...I need suggestions for what combination will give me a nice semisweet flavor with the texture of a couverture.
Elizabeth passed away this year at 100 years old...and I think she took her bourbon ball secrets to her grave. Help!