Pecan Pie Truffles
User Reviews
0.0
0 reviews
Unrated
Pecan Pie Truffles
Report
Looking for something different to serve this holiday season? How about some Pecan Pie Truffles!
Share:
Ingredients
- 2 ½ cups pecans
- 1 cup vanilla wafer cookies
- ¾ cup light brown sugar packed
- ⅓ cup light corn syrup
- 1 teaspoon pure vanilla extract
- 10 ounce Ghirardelli white chocolate wafers
- 10 ounce Ghiaradelli dark chocolate wafers
- 40 pecan halves
Instructions
- In a food processor, pulse pecans and cookies until fine crumbs. Pour into a large bowl. Add brown sugar, corn syrup and vanilla extract. Mix with a spoon until fully combined.
- Using a one tablespoon scoop, drop scoops onto a parchment paper lined baking sheet (that is freezer safe). Once all scoops have been formed, roll each scoop into a nice smooth ball with your hands. Transfer baking sheet to freezer for about 30 minutes.
- When ready, melt white chocolate and dark chocolate wafers in separate bowls according to package directions.
- Using a toothpick, dip cold truffle into either vanilla or chocolate. Tap on side of bowl to remove excess. Place back on parchment paper, remove toothpick and top with a pecan halve (to cover the toothpick hole). Repeat until all truffles are dipped.
- I like to work in two stages. It's easier if the truffles remain very cold. So I do half of them while the other half is still in the freezer. Then I work on the second half.Store truffles in an air tight container for up to 10 days. I like them best served cold, but room temperature is delicious too!
Notes
- Crumbly: When making the truffles, the mixture will be crumbly. Use the heat from your hands to bring the truffle together by rolling it between your hands (will get sticky).
- Make ahead: You can keep the truffle centers frozen for a couple of days before dipping in the chocolate. If you're making the centers ahead of time, transfer them to a container once set to avoid a "freezer burn" taste.
- Work in batches: The chocolate sets up much quicker if the truffle centers are still ice cold from the freezer. I like to work in two batches. Dip half the truffles in the chocolate coating while the other half stays in the freezer. Then repeat with the second batch.
- Toast the Pecans: for best flavor, use our guide on how to toast pecans, prior to assembling!
- Storing: You can store these either in the fridge to enjoy cold OR at room temperature, tightly covered. I love them best cold! Enjoy within a week for best flavor and texture.
- See blog post for more tips and tricks.
Nutrition Information
Show Details
Serving
1truffle
Calories
176kcal
(9%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Cholesterol
1mg
(0%)
Sodium
64mg
(3%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 36truffles
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1truffle | |
| Calories | 176kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 1mg | 0% |
| Sodium | 64mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
