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Beat butter at medium speed until creamy; gradually add sugars, beating well. Add egg substitute and vanilla; beat well. Add flour, beat well. Stir in mini chocolate chips and chopped pecans. Cover and chill 30 minutes.
Shape mixture into 1 inch balls. Cover and freeze balls until very firm.
Place 12 oz chocolate chips and shortening in a 1 qt. glass bowl; melt in microwave. Using 2 forks quickly dip frozen truffles into melted chocolate, coating completely. Place on waxed paper to harden. Store in refigerator 2-3 days.
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