4 tablespoons unsalted butter
14 cup whipping cream
4 tablespoons Amaretto
1 (12 ounce) package milk chocolate chips
Heat butter and cream in double boiler to a simmer(185-210 degrees). Remove from heat and add 2 tablespoons Amaretto and chips. Return to heat and stir until chips are melted. Add remaining Amaretto. Pour into small, deep mixing bowl and refrigerate 15 minutes. Remove from refrigerator and beat on high with electric mixer until very thick and lighter in color. Chill 60 minutes until firm. Roll with hands into 1-inch balls. Freeze until very firm (approximately 30 minutes). Roll in ground pecans. Store in refrigerator or freezer. If frozen, candy should be thawed in refrigerator 60 minutes before serving.