Chocolate Praline Truffles |
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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 8 |
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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!? Ingredients:
3 cups chopped pecans |
1/2 cup brown sugar, packed |
4 tablespoons whipping cream |
24 ounces semi-sweet chocolate chips |
1/2 cup whipping cream |
6 tablespoons butter, pieced out |
4 tablespoons almond liqueur |
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!?).
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