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Categories:Viewed: 50 - Published at: a year ago
Ingredients
- 1/3 cup pecans, , finely chopped, divided
- 8 semisweet baking chocolate squares (1 ounce each)
- 1/4 cup butter (no substitutes)
- 1/4 cup whipping cream
- 1/4 teaspoon almond extract
Method
- Place 24 small foil candy cups in miniature muffin cups or on a baking sheet. Spoon 1/2 teaspoon pecans into each; set cups and remaining pecans aside.
- In a 2-qt. microwave-safe bowl, combine chocolate and butter. Microwave at 50% power for 1-1/2 to 2 minutes or until melted.
- Stir in cream and extract. Beat with an electric mixer until slightly thickened, scraping sides of bowl occasionally.
- Immediately pour into prepared cups. Top with remaining pecans. Refrigerate until set.
