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Praline Truffle Cups
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Prep Time:
25 minutes
Total Time:
3 hours
Decadent chocolate-pecan mini desserts for a romantic finale.
Ingredients:
  • 6 ounces vanilla-flavored candy coating (almond bark)
  • 24 tiny paper candy cups
  • 6 ounces semisweet baking chocolate, cut up
  • 2 tablespoons butter or margarine, cut into pieces
  • 1/3 cup whipping (heavy) cream
  • 1/4 cup finely ground pecans
  • 1 tablespoon praline liqueur or maple syrup
Instructions:
  • In a heavy 2-quart saucepan, melt the candy coating over very low heat, stirring constantly. Once melted, remove from heat. Spread 1 teaspoon of the coating evenly on the bottoms and up the sides of paper cups. Allow it to set for about 1 hour or until hardened.
  • In a heavy 2-quart saucepan, delicately melt the chocolate over low heat, stirring continuously. Remove from heat and fold in the rest of the ingredients. Chill for about 35 minutes, stirring occasionally, until the mixture is velvety and forms soft peaks when spooned.
  • Transfer the chocolate mixture into a piping bag fitted with a star tip. Pipe the mixture into the candy-coated cups. Chill in the refrigerator for approximately 30 minutes or until the chocolate mixture is set. If preferred, remove the paper from the cups before serving.

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