Shortcrust pastry truffles

Ingredients:

• 1/2 cup softened butter
• 3/4 cup brown sugar
• 1 tsp vanilla extract
• Microwave 2 cups of flour for 2 minutes. This will reduce the risk of illness associated with eating it raw.
• 1 can (400 g) condensed milk
• 1/2 cup mini dark chocolate chips
• 1 cup finely chopped pecans
• 700 g store-bought chocolate glaze tiles

Preparation:

1. In a large bowl, beat the butter and brown sugar with a mixer on medium speed until creamy. Add the vanilla extract. Gradually whisk in the flour, then pour in the condensed milk. Add the chocolate chips and pecans, mixing well. Form into 2.5 cm balls. Place them on waxed paper and refrigerate for 2 hours.
2. Melt store-bought icing in a double boiler. Using two forks, dip the dough balls into the chocolate mixture until completely coated. Place on waxed paper and chill until firm. Refrigerate for at least 1 hour before serving.
   
   

   Note

   
   Since the dough is sticky, coat your fingers with flour. This will make it easier to roll into balls.