300 g of milk chocolate
100 g of dark chocolate
1 cup of chopped pecans
1 tablespoon of corn syrup
1/2 can of heavy cream
1 teaspoon of pecan extract
Coating
300 g of milk chocolate
150 g of toasted and ground pecans
300 g of milk chocolate
100 g of dark chocolate
1 cup of chopped pecans
1 tablespoon of corn syrup
1/2 can of heavy cream
1 teaspoon of pecan extract
Coating
300 g of milk chocolate
150 g of toasted and ground pecans
Chop the two chocolates and place them in a double boiler
Heat over low heat, stirring until melted and smooth
Remove from heat and add remaining ingredients
Stir well and refrigerate for 12 hours
Shape into balls with floured hands
Melt the coating chocolate in a double boiler and stir until cooled slightly
Dip truffles in melted chocolate, then roll in toasted pecans
