TOFFEE TRUFFLES
8 squares (1 oz. each) semisweet chocolate
1/3 cup butter
2 tablespoons heavy (whipping) cream
3/4 cup finely chopped pecans, toasted
4 English toffee-flavored candy bars, crushed*
Heat chocolate and butter in a saucepan over medium-low heat, stirring constantly, until melted. Remove from heat; stir in cream. Let cool 5 minutes.
Stir in pecans. Cover and chill 2 hours or until mixture is firm.
Shape chocolate mixture into 1-inch balls. (Use a 1 1/4-inch metal scoop, such as a melon-baller, to shape the truffles.) Roll truffles in crushed toffee candy.
Store truffles in refrigerator up to one week.
*To crush toffee bars, seal in a heavy-duty, zipper-top plastic bag and crush with a rolling pin.
Makes 30 truffles
Source: Christmas with Southern Living, 2000
8 squares (1 oz. each) semisweet chocolate
1/3 cup butter
2 tablespoons heavy (whipping) cream
3/4 cup finely chopped pecans, toasted
4 English toffee-flavored candy bars, crushed*
Heat chocolate and butter in a saucepan over medium-low heat, stirring constantly, until melted. Remove from heat; stir in cream. Let cool 5 minutes.
Stir in pecans. Cover and chill 2 hours or until mixture is firm.
Shape chocolate mixture into 1-inch balls. (Use a 1 1/4-inch metal scoop, such as a melon-baller, to shape the truffles.) Roll truffles in crushed toffee candy.
Store truffles in refrigerator up to one week.
*To crush toffee bars, seal in a heavy-duty, zipper-top plastic bag and crush with a rolling pin.
Makes 30 truffles
Source: Christmas with Southern Living, 2000
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