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Fill a medium pan with 1 inch of water, set it over low heat and bring to a gentle simmer. Set a large heatproof bowl over the pan. (Make sure the bottom of the bowl doesn't touch the water.) Add the chocolate to the bowl and let it melt, stirring occasionally. (Alternatively, melt the chocolate in the microwave on HIGH in a microwave-safe bowl in 20-second intervals, stirring well between each.)
Place the pecans on a plate. Using two forks, roll each ball in the melted chocolate, letting any excess drip off. Roll each truffle in the nuts to coat, then return the truffles to the wax paper. Refrigerate, uncovered, until set, about 30 minutes, before serving or storing. Serve chilled.
Substitutions: Gluten-free? >> Use gluten-free graham crackers. Dark chocolate >> milk or white chocolate. Pecans >> walnuts or almonds. Nut-free? >> Use sunflower seeds, hulled pumpkin seeds (pepitas) or toasted sesame seeds, or skip. Vegan? >> Look for vegan dark chocolate.
Nutrition | Per truffle: 170 calories, 18g carbohydrates, 0mg cholesterol, 11g fat, 2g fiber, 2g protein, 2g saturated fat, 110mg sodium, 8g sugar
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian's or nutritionist's advice.