Instructions

• In a large bowl, combine 1/2 cup melted salted butter, 1 cup finely chopped toasted pecans, and 1/4 cup clear or green creme de menthe. Mix with an electric mixer or a wooden spoon until evenly combined.
• Gradually add 4 cups powdered sugar to the bowl, about 1 cup at a time, stirring after each addition until the mixture becomes a firm, moldable dough that holds together when pressed.
• Cover the bowl with plastic wrap and refrigerate for 1 hour to firm the mixture.
• Line a baking sheet with wax paper or parchment paper. Lightly dust your hands with powdered sugar.
• Remove the chilled mixture from the refrigerator. Using about 1 tablespoon of mixture per truffle, shape into 1-inch balls and place them on the prepared baking sheet. Cover with plastic wrap and refrigerate for 30 minutes to firm.
• Place 2 cups semi-sweet chocolate chips and 2 teaspoons shortening in a microwave-safe bowl. Microwave in 20-second intervals, stirring well between intervals, until the chocolate is completely melted and smooth.
• Using a fork or dipping tool, dip one chilled truffle at a time into the melted chocolate, letting excess chocolate drip back into the bowl, then return the coated truffle to the prepared baking sheet.
• Refrigerate the coated truffles until the chocolate is set (about 15–30 minutes). Store chilled until ready to serve.