1 1/4 c. semi-sweet chocolate chips
4 tbsp. butter, softened
3 egg yolks
2 tbsp. heavy cream
3 tbsp. praline liqueur
1 tbsp. praline paste
Toasted pecans, chopped

Melt chips in double boiler; take off heat. Add butter, paste, yolks and cream. Beat until smooth. Add liqueur. Set bowl on top of bowl of ice and chill until thickened. Spoon into balls (small) then roll into toasted nuts. Keep refrigerated.