|Milk chocolate candy||12 Ounce|
|Unsalted butter||1⁄4 Cup (4 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Creme de cacao/Kahlua chocolate-flavored decors / finely chopped pecans||1 1⁄2 Tablespoon|
Position knife blade in food processor bowl.
Break chocolate into pieces, and place in bowl; process until finely chopped.
Heat butter to 110Â°.
With processor running, add butter and hot whipping cream through feed chute; continue processing 1 minute.
Stir in creme de cacao.
Pour mixture into a bowl, and chill overnight.
Shape mixture into 3/4-inch balls, and roll in chocolate-flavored decors or chopped pecans.
Freeze 1 hour or until firm.
Refrigerate until serving time.