Brandy (if desired, brandy for confectionery is OK)
1 - 2 teaspoons
Pecans (or walnuts)
Heat water in a pot. Stop just before it boils.
Put the heavy cream in a bowl and place the bowl in the pot with the hot water.
Break up the chocolate into fine pieces and add to the bowl. Use a rubber spatula to carefully melt. Add the brandy last and mix well.
Line a tray with wrap and pour in the melted chocolate. Cool in the refrigerator for about 1 hour.
Use a knife to divide it up into individual 10 g pieces.
Use your hands to make round shapes out of the cut chocolate. If you don't want to get your hands dirty, you could use plastic wrap. Chill for about 30 minutes in the refrigerator.
Heat the pecans (or walnuts) in a toaster oven for about 2 to 3 minutes. Place in a plastic bag and use a wooden pestle, etc., to smash into fine pieces.
Add each of the toppings to plastic bags. Then add the cooled chocolate and form into round shape from outside the bag.
Place into dessert cups and they're complete.
Story Behind this Recipe
I came up with this recipe while looking for a truffle recipe flavored with something besides cocoa powder. There are lots of ways to shape the chocolate, but I think putting it in a tray, cooling, and then cutting it up is the best.
These are delicious made from a chocolate bar. You could use brandy for confectionery use. I used store-bought almond praline. Change the toppings for a wide variety. Try making your own original truffles.