2 tbsp. heavy cream
3 oz. fine quality white chocolate, chopped
1 tsp. unsalted butter
2 tsp. brandy
3/4 c. pecans, chopped, lightly toasted & cooled

In small saucepan bring cream to boil. Remove from heat. Add chocolate, stirring until completely melted. Add butter, stir until smooth. Stir in brandy and 1/4 cup pecans. Transfer to bowl and chill, covered for 4 hours. Form teaspoons of mixture into balls and roll balls in remaining pecans. Chill in baking pan for 1 hour or until firm. Store covered and chilled for up to 1 week. Makes 16 truffles.