Truffles are sort of a sophisticated fudge, and are deceptively easy to make. I love that rolling and shaping and popping-in-the-mouth action.
In a heavy, small saucepan, bring the cream to a boil. Remove from the heat and stir in the chocolate and butter. If necessary return to heat for 30 seconds while stirring until chocolate is completely melted and well blended. Pour chocolate mixture in a shallow glass or plastic container and refrigerate until firm, about 2 hours.
Process pecan sandies in food processor or blender to make very fine crumbs, and scatter them on a pie plate. Line a glass, airtight container with waxed paper. Dip a melon baller in warm water and scrape it across the surface of the cold truffle mixture to form a 1/2-inch ball. Drop the ball into the crumbs and repeat with the rest of the mixture. Roll the chocolate balls around the crumbs until well coated. Transfer the truffles to the prepared container and separate layers with additional wax paper. Cover tightly and keep refrigerated. Makes around 35 small truffles.