Chocolate Praline Truffles

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READY IN: 6hrs
SERVES: 20
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
  • First part
  • 3
    cups chopped pecans
  • 12
    cup brown sugar, packed
  • 4
    tablespoons whipping cream
  • Second Part
  • 24
    ounces semi-sweet chocolate chips
  • 12
    cup whipping cream
  • 6
    tablespoons butter, pieced out
  • 4
    tablespoons almond liqueur
  • White Chocolate Variation or Substitutions
  • white chocolate chips (for semi-sweet)
  • almonds (for the pecans)
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DIRECTIONS

  • Preheat oven to 350; buttter a 10x15 jelly roll pan; set aside.
  • Stir together pecans, brown sugar and 4 T. whipping cream; spread in prepared pan; bake for 20 minutes (coating will be slightly crystallized); stir one time; remove from oven; stir the whole works (should be of "chopped nuts texture/consistence"--will be used for rolling the truffle/chocolate in later on) and cool.
  • Microwave the chocolate chips and remaining cream in a large bowl--about 3-4 minutes; whisk several times until smooth (microwave at 15-second intervals to prevent burning); whisk in the butter pieces and the almond liqueur; let stand 20 minutes.
  • Beat the chocolate mixture with an electric mixer for 4 minutes or until SOFT PEAKS form (do not overbeat!); cover and chill at least four hours.
  • Shape chocolate into one-inch balls, roll in pecan-sugar; cover and chill up to one week (who are we kidding? these will NOT last for one week!) or freeze for up to a month (seriously!?).
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