• 6 ounce semi-sweet chocolate
  • 1/3 cup heavy cream
  • 3/4 cup pecan meal
  • 1 1/3 cup confectioners sugar
  • 1 tablespoon orange liqueur such as Grand Marnier or Cointreau
  • 1/3 cup unsweetened cocoa, sifted


Makes about 2 1/2 dozen
Combine the chocolate and cream in a heavy saucepan over low heat. Cook, stirring, until the chocolate is completely melted. Add the pecan meal, sugar and liqueur. Stir to blend.

Remove from the heat and pour into bowl. Cover loosely with plastic wrap and refrigerate until completely cooled and firm.
Put the cocoa in a shallow bowl. Using a small melon baller or small scoop, scoop out the chocolate mixture and quickly roll into a ball in the palms of your hands.

Drop into the cocoa and roll to coat evenly.

Store in between wax paper in an airtight container in the refrigerator for up to 2 weeks.