In a small saucepan over low heat, combine whipping cream and chocolate. Stir until melted and smooth. Allow to cool slightly.

In a stand mixer combine the cream cheese and powdered sugar, mix until well combined. Gradually add slightly cooled chocolate slowly and continue to mix until well combined. Place in the fridge for at least 4 hours.

Remove from fridge and let stand while you cover a cookie sheet with parchment paper.

Place your chopped pecans in a bowl. Set nearby.

Scoop out the chocolate mixture with a spoon or ice cream scoop. Form the mixture into balls. You can do golf ball size of mini's. This is a personal choice. Roll the ball around in your hand till semi round and sticky. Now while it's sticky from the heat of your hand-roll it in the crushed pecans. Set on parchment lined cookie sheet. Repeat until you use all the chocolate.

You can either make your own caramel or buy store-bought. Drizzle over, or use a piping bag and pipe over top of the truffles.

Pop them back in the fridge for an hour to set up.

Serve with a big old "I'm a Turtle Fanatic and I don't care who knows it" smile!