PRALINE TRUFFLE CUPS

Praline Truffle Cups image

These miniature chocolate-pecan indulgences are the perfect ending to a romantic dinner.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 24

Number Of Ingredients 7

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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

Steps:

Melt candy coating in heavy 2-quart saucepan over very low heat, stirring constantly; remove from heat. Spread 1 teaspoon coating evenly on bottoms and up sides of paper cups. Let stand about 1 hour or until hardened.
Melt chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in remaining ingredients. Refrigerate about 35 minutes, stirring frequently, until mixture is thick and mounds when dropped from a spoon.
Spoon chocolate mixture into decorating bag with star tip. Pipe mixture into candy-coated cups. Refrigerate about 30 minutes or until chocolate mixture is firm. Peel paper from cups before serving if desired.

Nutrition Facts : Calories 105, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 20 mg