Search for anything:

Dark Chocolate Pecan Balls

christmas, candy

3/4 cup pecans
8 ounces bittersweet chocolate; chopped
1/4 cup butter
1/4 cup icing sugar
2 tablespoons brandy
2 teaspoons vanilla
1/4 cup cocoa powder

On baking sheet, toast pecans in 350°F oven for 5 to 8 minutes or until fragrant. Let cool. Chop finely and set aside. Meanwhile, in large heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring often. Remove from heat; stir in icing sugar, brandy and vanilla. Stir in pecans. Refrigerate for 1 hour or until firm enough to scoop. Sift cocoa into separate bowl. Roll chocolate mixture by rounded teaspoonfuls into balls; roll in cocoa. (Make ahead: Refrigerate in layers separated by waxed paper in airtight container for up to 1 month.)

Contributor: Canadian Living Magazine, December, 2000

Yield: 35 pieces

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU