METHOD
Place the unsweetened chocolate in a heatproof bowl to melt over a pan of simmering water. (Be careful that the water does not boil rapidly, or the chocolate could burn.)
Whisk in 1/2 cup sugar substittue, then add the cream, instant coffee, if desired, and vanilla and blend thoroughly.
Remove the bowl fromt he heat, whisk in the butter until well blended, and then stir in the chopped pecans. Put the mix in a shallow bowl or dish and refrigerate for 1-1/2 hours until completely set.
Add the cocoa powder and 1 tablespoon sugar substitute to a small bowl and mix together well.
Once the chocolate pecan mixture has chilled sufficiently, remove it and scrape the melon baller across the top, dipped in hot water each time, to make chocolate balls (approximately 1 inch round).
Place each ball int he cocoa mix and shake the bowl to coat well. Repeat until done, about 16 bhaalls, and lay them in a single layer in a wax paper-coated container with lid. Refrigerate for at least 30 minutes more before enjoying.
Yield: 8 servings, 2 pieces each
recipe from www.inmamaskitchen.com
Reprinted with permission from Eating Stella Style, © George Stella, published by Simon & Schuster click for review
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