Preparation:
place 1 pecann half in paper cupcake holder,inside muffin tin.Dissolve geletin in water for 5 minutes.Cook and stir over medium heat till it comes to a full boil.Boil 2 minutes.Remove from heat,stir in all but the chocolate.blend well.set aside until thick,syrup consistency.spoon 2 tsp.over each pecan halff.chill till firm.melt chocolate in double-boiler and divide evenly in each cup.store in refrigerator. |