Recipe - White Chocolate Pecan Truffles

2 tablespoon Heavy cream
3 ounce Finequality white
chocolate; chopped fine
1 teaspoon Unsalted butter; softened
2 teaspoon Brandy
Three fourths cup Pecans; chopped course.
; toasted lightly,
; and cooled

In a small saucepan bring the cream to a boil, remove the pan from the
heat, and add the chocolate, stirring until it is melted completely. Add
the butter, stir the mixture until it is smooth, and stir in the brandy and
One fourth cup of the pecans. Transfer the mixture to a bowl and chill it,
covered, for 4 hours, or until it is firm. Form the mixture by teaspoons
into balls and roll the balls in the remaining One half cup pecans. Chill the
truffles in a baking pan for 1 hour, or until they are firm. The truffles
keep in an airtight container, covered and chilled.

Makes 16 truffles.

Gourmet February 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.