Besides my mint fudge (that I posted earlier in the year), I'm adding a few of the other chocolates that I make for the Christmas time.
½ cup butter, softened
½ cup firmly packed brown sugar
¼ cup sugar
¼ cup egg substitute
1 teaspoon vanilla extract
1 ¼ cups flour
1 cup mini semisweet chocolate chips
¾ cup chopped pecans
12 – 24 ounces semisweet chocolate chips
1 ½ Tablespoons shortening
Parchment paper
Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar and sugar, beat well. Add egg substitute and vanilla, beat well. Add flour, beat well. Stir in mini chocolate chips and pecans. Cover and chill in refrigerator for at least 30 minutes.
Shape mixture into 1-inch balls. Cover and freeze balls until very firm.
Place 12 ounces chocolate chips and shortening in a small bowl. Heat in the microwave on HIGH for 30 – 60 second intervals, stirring in between, until melted. Using a fork, quickly dip frozen truffles into melted chocolate, coating completely. Place on wax paper to harden. Melt more chocolate as needed. Store in the refrigerator for 2 – 3 days or in the freezer.
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