Dip 1 marshmallow into melted chocolate, turning to coat. Shake off excess chocolate.
Place on sheets of wax paper; sprinkle each with 1 tsp. of chopped pecans or walnuts. Repeat with remaining marshmallows, chocolate and chopped nuts.
Let stand at room temperature for 1-1/2 to 2 hours or until set. Store in airtight container.
Makes 38-40 truffles.
Use food processor to quickly chop pecans.
Date: October 5, 2002