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Nutrition Facts
Serving Size 1 (70g) Recipe makes 20 servings The following items or measurements are not included below: almond liqueur
Calories 358
Calories from Fat 258		(72%)
Amount Per Serving		%DV
	Total Fat 28.7g	44%
	Saturated Fat 11.3g	56%
	Monounsaturated Fat 11.9g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 33mg		1%
Potassium 217mg		6%
Total Carbohydrate 29.3g		9%
	Dietary Fiber 3.6g	14%
	Sugars 24.5g
Protein 3.1g		6%
detailed view... how is this calculated?

Chocolate Praline Truffles

Recipe #318982 | 6 hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Debber
Aug 12, 2008

What a sweet addition to the holiday platter of Christmas cookies and confections! A bit fussy to make, but WELL WORTH the time and satisfaction of making your own. COOKING TIME includes "standing time" and chilling time....so don't just STAND there--CHILL out darling! Ho Ho Ho! Those gals at Gooseberry Patch sure know what they're doing, now don't they!?

SERVES 20 , 4 dozen (change servings and units)

Ingredients

First part

3 cups chopped pecans
1/2 cup brown sugar, packed
4 tablespoons whipping cream

Second Part

24 ounces semi-sweet chocolate chips
1/2 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)

Directions

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!?).