Chocolate Truffle

Beat the butter or margarine with the vegetable shortening and confectioners' sugar until smooth

Add the egg and vanilla extract, beating until a fluffy mixture forms

Add the 60 grams of melted and warm bittersweet chocolate, mixing well

Sift together the dry ingredients

Gradually add the chocolate mixture to the dry ingredients, mixing well

Add the chopped hazelnuts or almonds, mixing well

Place this mixture in the refrigerator for 1 hour

Form into small balls, about the size of a nut

Place the balls on an ungreased baking sheet, leaving about 10 cm between each one

Use the bottom of a cup to shape each ball into a truffle, and decorate with a toothpick

Bake in a moderate oven (170°C) for 10-15 minutes, or until lightly toasted

Remove from the baking sheet and let cool

Melt the 180 grams of bittersweet chocolate and spread over the truffles; sprinkle with chopped pecans

Let sit on absorbent paper.