Pecan Truffles

Toast the pecans for 3 minutes in a 325 degree oven. Then chop finely. Set aside.

Combine milk and sugar in a small heavy-duty saucepan. Bring to a full rolling boil over medium-low heat, and boil stirring constantly for 3 minutes. Remove from heat.
Stir in chocolate chips. Stir until mixture is smooth. Then stir in vanilla extract. Then, refrigerate for 1 1/2 to 2 hours.

Once the chocolate mixture is cooled, shape into 1 inch balls and roll in the toasted pecans. Cover and refrigerate until ready to serve.

As you can see from the picture, you can also roll the truffles in crushed peppermint, crushed toffee, etc.