1. Preheat oven to 350; buttter a 10x15 jelly roll pan; set aside. 2. 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. 3. 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. 4. 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. 5. 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!?). ---------------------------------------------------------------------------
Nutrition
Ingredients
