These are intensely rich and chocolaty. The best part is they can be made ahead, refrigerated and then popped into paper candy cups before your guests arrive.
Makes 36 truffles
1/2 cup pecans, crushed
12 ounces quality semisweet chocolate, chopped (2 cups)
3/4 cup heavy cream
5 snack-size Heath bars, crushed
In a small food processor, grind the pecans into bits. Put in a bowl and set aside.
Place chocolate in a medium metal bowl. In a small heavy-bottomed saucepan, bring cream to a simmer (tiny bubbles should appear around the edges). Pour over the chocolate and let stand for 3 minutes. Whisk until the chocolate is smooth and silky. Add the processed pecans and whisk until just incorporated. Cover bowl with plastic wrap and refrigerate for 3 hours, or until the truffle mixture is firm.
In the food processor, grind the Heath bars into bits. Put in a bowl and set aside.
Line two large baking sheets with waxed paper. Using a 1-inch melon baller, form a truffle and roll in your hands until round. Place on the lined baking sheet. Chilled truffles are easier to work with, so place the sheet of truffles in the refrigerator for about 15 minutes.
Drop one chilled truffle at a time in the bowl of crushed Heath bits. Roll the truffle in your hands, lightly pressing the Heath bits until they adhere. Place on a freshly lined baking sheet and chill for 1 to 2 hours, or until firm.
Truffles can be made 2 days ahead. To store, layer between pieces of waxed paper to prevent sticking, and place in an airtight container. Serve truffles on a plate or in candy-sized paper cups.
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