Made in food processor

These are known as chocolate truffles in some circles. There is only one trick to them, they MUST sit for at least 24 hours before eating. They really taste quite terrible when freshly made but totally heavenly later.

1/2 c. pecans, walnuts or hazelnuts
3 oz. sq. semi-sweet chocolate
8 oz. sq. semi-sweet chocolate (be patient)
1/2 c. (1 stick) sweet butter
1/4 c. heavy cream
3 tbsp. dark rum, brandy or bourbon
Confectioners sugar

With steel blade in place, process the nuts until finely chopped, about 10 seconds. Stop the motor occasionally to check. Set aside in 2 bowls, each holding about half the nuts. Do not wash the work bowl.

Cut the squares of chocolate in quarters. Start the motor and drop the first 3 ounces down the feed tube. Continue to process until finely chopped. Add to 1/2 the nuts.

Process the rest of the chocolate the same way.

Cut the butter in 8 pieces and add to the work bowl. Process until quite smooth. The chocolate will still have minute grains which is what you want. Add the plain 1/2 of the nuts. Process just to mix.

Heat the cream to hot but not boiling. Start the motor and pour it slowly down the feed tube. Add the liquor and process once more to mix thoroughly.

Put the whole mixture in the refrigerator to harden, about an hour should do it.

Roll the chocolate mixture between your palms to make little balls, about 1 inch in diameter. This is a messy job and highly suitable for children if you have them handy.

As each ball is made, it should be rolled in the nut-chocolate mix, to which some confectioners sugar has been added to give it s nice "dusty" look.

Put the completed balls between sheets of waxed paper and store in a box in the refrigerator at least 24 hours.

Will keep in a tightly closed refrigerated container for 2 weeks or more. It's highly unlikely they will last that long uneaten.