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Makes 30 truffles
Did you know that there are actual truffles, called pecan truffles, growing in the soil around the pecan trees of southern Georgia? A lightbulb moment. These intensely rich truffles are the perfect hostess gift or addition to a festive dessert table.
For the ganache:
Position a rack in the middle of the oven and preheat the oven to 350°F.
Spread the pecan halves in a single layer on a baking sheet and bake for 5 to 6 minutes, until lightly toasted.
Remove the pan from the oven and let the pecans cool completely.
Finely chop the pecans; set aside.
To make the ganache: Put the chocolate in a medium bowl; set aside. Combine the cream and butter in a small saucepan and bring to just under a boil over medium heat, stirring to melt the butter. Remove the cream mixture from the heat, pour it over the chocolate, and allow to stand for 5 minutes.
Stir the ganache gently with a spoon until it is smooth and glossy.
Add the liqueur and ½ cup of the chopped pecans and stir to combine. Cover the ganache with plastic wrap and refrigerate until firm, about 4 hours.
To make the coating: Combine the remaining chopped pecans and the cocoa powder in a small bowl, stirring to mix thoroughly.
To make the truffles: Line a baking sheet with parchment. Scoop up the ganache with a small melon baller to form imperfect balls, roll the balls in the pecans and cocoa powder to coat, and place on the prepared baking sheet. Cover with plastic wrap and refrigerate until the truffles firm up, at least 1 hour.
To store the truffles, layer them between sheets of wax paper or parchment in an airtight container and refrigerate for up to 2 weeks.
To serve, bring the truffles to room temperature.
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