Place unwrapped milk chocolates and whipping cream in medium microwave-safe bowl. Microwave at medium (50%) for 1 minute; stir. Heating until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate 4 to 6 hours or until firm.
Using about 1 tablespoon milk chocolate mixure for each truffle, shape chocolate around each caramel chocolate piece; roll in hand to make a ball. (Be sure to cover each chocolate piece completely.) Roll in pecans; refrigerate until ready to serve.
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|Serving Size: 1 Serving (11g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 71 (95%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 44.7mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 0.5g|
|Protein 1g||1 %|
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Calories per serving: 75
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