Smoothest Ever Truffles
|Pecan pieces||2 Cup (32 tbs)|
|Semisweet chocolate/4 bars, 2.6 ounces each hershey's king size special dark||11 Ounce, broken coarsely into 1 inch pieces (Good Quality, Such As Lindt Or Tobler)|
|Milk chocolate||6 Ounce, broken coarsely into 1 inch pieces|
|Egg yolks||5 Large|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Liqueur||1⁄4 Cup (4 tbs) (Chambord / Amaretto / Grand Marnier)|
Preheat the oven to 350°F.
Spread the pecans on a large baking sheet and toast until lightly browned, about 10 to 12 minutes.
Remove from the oven and stir in 3 tablespoons of the butter and the salt while the pecans are hot.
Let stand until cool to the touch.
Chop the pecans in 2 batches in a food processor with the steel knife with quick on/off pulses until finely chopped.
Combine the semisweet chocolate and milk chocolate in the food processor with the steel knife and process until finely chopped.
Heat the egg yolks and cream in an 8-inch heavy skillet over low heat, stirring constantly with a fork or spatula flat against the bottom of the pan.
The split second that you feel thickening, remove the skillet from the heat and keep stirring.
Add the remaining 4 tablespoons butter and stir well.
Add the chocolate and liqueur.
Stir constantly until the chocolate just melts.
Continue to stir for 1 minute.
Place the skillet in the refrigerator to set the chocolate.
When the chocolate is partly firm, shape the mixture into 1 -inch balls with a spoon and roll each in chopped pecans.
Keep the truffles covered and refrigerated.