Pineapple Cream Filled Chocolates

Mix the pineapple and sugar

Heat over medium heat, stirring occasionally, until the fruit becomes transparent

Remove from heat and let cool

Add the pecans and mix well

Melt the chocolate

Place a small amount in each chocolate mold cavity

With the help of a spatula, form a thin layer of chocolate

Add 1/2 teaspoon of prepared filling

Cover with more chocolate

Use a palette knife to smooth out and level with the edges of the molds

Tap the molds gently on a covered surface to remove any air bubbles that may have formed

Refrigerate, wrapped in plastic wrap, for 10-15 minutes or until the bottoms of the molds become opaque

Remove from molds immediately

Yield: About 40 chocolates

Note: The amount of filling may vary depending on the size of the molds.