3/4 cup pecans or hazelnuts (chopped)
6 squares (1 oz. size) semi-sweet chocolate
1/3 cup heavy cream
1-1/3 cups confectioners’ sugar
1 egg white (room temperature)
1 tablespoon Grand Marnier
If using fresh nuts; hazelnuts grind in food processor, or blender. Pecans simply give a rough chop on a cutting board. Line bottom of a 9x5x3 inch loaf pan with waxed paper. In small, heavy saucepan, combine chocolate and cream. Heat over low heat, just until chocolate is melted. Remove from heat.
In medium bowl, combine nuts, sugar, and egg white. With wooden spoon, stir until combined. Stir in chocolate mixture and liqueur; combine well. With spatula, put mixture in prepared pan. Refrigerate until firm.** Cut into 3/4 inch squares. You can store, covered, in the refrigerator. This mixture should yield about 60 pieces. To make this old recipe new, simply sprinkle with small amount of sea salt – delicious. Also, remember truffles are best at room temperature.
**If desired, fill fluted paper bonbon cups.
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