Chocolate Praline Truffles

• First part
• 3 cups chopped pecans
• 1/2 cup brown sugar, packed
• 4 tablespoons whipping cream
• Second Part
• 24 ounces semi-sweet chocolate chips
• 1/2 cup whipping cream
• 6 tablespoons butter, pieced out
• 4 tablespoons almond liqueur
• White Chocolate Variation or Substitutions
• white chocolate chips (for semi-sweet)
• almonds (for the pecans)

1. Preheat oven to 350; buttter a 10x15 jelly roll pan; set aside.
2. Stir together pecans, brown sugar and 4 T. whipping cream; spread in prepared pan; bake for 20 minutes (coating will be slightly crystallized); stir one time; remove from oven; stir the whole works (should be of "chopped nuts texture/consistence"--will be used for rolling the truffle/chocolate in later on) and cool.
3. Microwave the chocolate chips and remaining cream in a large bowl--about 3-4 minutes; whisk several times until smooth (microwave at 15-second intervals to prevent burning); whisk in the butter pieces and the almond liqueur; let stand 20 minutes.
4. Beat the chocolate mixture with an electric mixer for 4 minutes or until SOFT PEAKS form (do not overbeat!); cover and chill at least four hours.
5. Shape chocolate into one-inch balls, roll in pecan-sugar; cover and chill up to one week (who are we kidding? these will NOT last for one week!) or freeze for up to a month (seriously!?).

pecans, brown sugar, whipping cream, semisweet chocolate chips, whipping cream, butter, almond liqueur, white chocolate, white chocolate chips, almonds

Taken from www.food.com/recipe/chocolate-praline-truffles-318982 (may not work)