GERMAN CHOCOLATE PECAN TRUFFLES
My sister-in-law, Jennifer, loves German chocolate. With her in mind, I experimented in the kitchen and came up with nutty truffles. They make a fun gift packed in a festive box or tin.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; let stand for 5 minutes (do not stir). Whisk chocolate mixture until smooth. Stir in 1/4 cup coconut, 1/4 cup pecans, extract and salt. Cover and refrigerate for at least 1 hour or until firm., Shape chocolate mixture into 1-in. balls; roll in remaining coconut and pecans. Store in an airtight container in the refrigerator.
Nutrition Facts :
BOURBON PECAN CHOCOLATE TRUFFLES
Chocolate truffles are spiked with bourbon and then rolled in chopped pecans.
Provided by Food Network Kitchen
Time 3h30m
Yield makes 12-24 truffles (depending on the size)
Number Of Ingredients 4
Steps:
- Put the chocolate in a medium bowl. Heat the cream in a small saucepan until it just comes to a boil. Pour the cream over the chocolate and stir once to mix the chocolate and cream together. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Uncover and whisk until smooth and shiny. Microwave in 10 second increments if there are any un-melted lumps of chocolate. Stir in the bourbon.
- Press a piece of plastic wrap directly against the surface of the chocolate and set aside in a cool place until the chocolate is thick and firm enough to hold its shape when rolled, about 2 hours.
- Line a baking sheet with parchment. Use 2 spoons to drop small mounds of chocolate onto the baking sheet. Then, with cold hands, roll each truffle between your open palms to make smooth round balls. You may need to run your hands under cool water frequently as you work.
- Put the pecans on a plate and roll each truffle until well coated. Refrigerate until very cold.
PECAN PIE TRUFFLES
These festive truffles from Hannah Kaminsky, a columnist at VegNews Magazine, combine the rich flavors of pecan pie under a thin layer of smooth chocolate. (To make these vegan, be sure to use vegan dark chocolate.) Like traditional rum balls, these offer a slightly alcoholic kick, so be sure to monitor any underage guests.
Provided by Tara Parker-Pope
Categories pies and tarts, dessert
Time 2h30m
Yield 24 truffles
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
- Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
- In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 69 milligrams, Sugar 12 grams, TransFat 0 grams
PECAN CRUSTED CHOCOLATE TRUFFLE PIE
I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries.
Provided by springfield70
Categories Desserts Pies Pecan Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the pecans, 1/3 cup sugar, 1/4 cup butter and miniature chocolate chips. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 8 to 10 minutes in the preheated oven. Cool completely.
- In a metal bowl set over a pan of simmering water, combine 1 1/3 cups chocolate chips and 1/2 cup butter. Stir occasionally until melted and smooth. Remove from the heat and stir in the vanilla.
- In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and pale using an electric mixer, at least 3 minutes. Stir into the melted chocolate and set it back over the pan of simmering water. Whisk constantly until thick, 3 to 4 minutes. Pour into the cooled crust and smooth the top.
- Heat the heavy cream in a small saucepan. When warm, stir in the remaining chocolate chips until melted. Remove from the heat and stir in the brandy. Pour over the truffle filling. Refrigerate for several hours to set before serving.
Nutrition Facts : Calories 692.3 calories, Carbohydrate 48.2 g, Cholesterol 158.4 mg, Fat 57.4 g, Fiber 5.6 g, Protein 6.3 g, SaturatedFat 23.4 g, Sodium 14.2 mg, Sugar 40.8 g
BACON-PECAN CHOCOLATE TRUFFLES
I love eating these truffles the day after I make them, after the full flavor of the bacon comes through. -Sylvia Shankle, Munhall, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- Place dark chocolate chips in a small bowl. In a small saucepan, heat butter and cream just to simmering. Pour over chocolate; stir until smooth. Stir in bacon. Cool to room temperature, stirring occasionally. Refrigerate, covered, 1-1/2 hours or until firm enough to shape., For coating, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Stir in maple flavoring. Cool completely, stirring occasionally, about 1-1/2 hours., Shape dark chocolate mixture into 1-in. balls. Dip truffles in maple mixture; allow excess to drip off. Roll in pecans; place on a waxed paper-lined 15x10x1-in. baking pan. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 130 calories, Fat 11g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-PECAN TRUFFLES
Provided by Florence Fabricant
Categories easy, dessert
Time 4h
Yield About 50 truffles
Number Of Ingredients 5
Steps:
- Preheat a broiler. Spread the nuts on a foil-lined baking sheet and place under the broiler for about a minute to toast them lightly and evenly. Do not allow them to burn. Set them aside.
- Shave the chocolate into a heatproof mixing bowl and place the bowl over a pan of simmering water until the chocolate is nearly all melted. Remove the bowl and stir the chocolate until smooth. Stir in the nuts and allow to cool to room temperature.
- Stir in the butter and the bourbon. Refrigerate the mixture until it is firm.
- When firm, remove from the refrigerator and allow to soften for about 15 minutes. Place the cocoa in a shallow dish. Using a spoon, scoop half-tablespoons of the chocolate mixture, form somewhat uneven balls about an inch in diameter and roll them quickly into the cocoa. Refrigerate until ready to serve. The balls can also be frozen without the cocoa for later use and dusted with cocoa just before serving.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 1 milligram, Sugar 3 grams, TransFat 0 grams
PECAN AND CHERRY CHOCOLATE TRUFFLES
Toasted pecans and chewy dried cherries are bound with luscious chocolate and rolled in crunchy turbinado sugar.
Provided by Food Network Kitchen
Time 4h
Yield 36 truffles
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Spread the pecans on a rimmed baking sheet and bake until browned and toasted, 8 to 10 minutes. Let cool completely, then chop very finely.
- Put the bittersweet chocolate, semisweet chocolate, vanilla, and salt in a large bowl. Heat the heavy cream and butter in a small saucepan over medium-low heat until the cream is steaming and the butter has melted; pour over the chocolate, then let sit for 5 minutes. Whisk together until the chocolate has melted and the mixture is smooth. If there are any bits of unmelted chocolate left, microwave in 30-second increments, stirring after each, until smooth. Add the pecans and cherries and stir to combine.
- Cool the mixture to room temperature and then cover with plastic wrap and refrigerate until the mixture is firm but still pliable enough to scoop and roll, about 3 hours.
- Spread some sugar on a plate and line a baking sheet with parchment paper. Shape heaping teaspoons of the chocolate mixture into balls and then roll in the sugar to coat. Store in the refrigerator.
CHOCOLATE-PECAN TRUFFLES
Melted chocolate, cream and sweetened cream cheese are blended, shaped into balls and rolled in pecans for decadent candies that are ideal for gifts.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield Makes about 3 dozen truffles or 18 servings, 2 truffles each.
Number Of Ingredients 5
Steps:
- Place chocolate and cream in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Cool slightly.
- Beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Gradually add chocolate mixture, mixing well after each addition; cover. Refrigerate 4 hours.
- Shape chocolate mixture into 1-inch balls, using melon baller or teaspoon; roll in pecans. Store in airtight container in refrigerator for up to 1 week. Serve in paper liners.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
WHITE CHOCOLATE PECAN TRUFFLES
Categories Candy Chocolate Dessert Wedding Pecan Brandy Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 16 truffles
Number Of Ingredients 5
Steps:
- In a small saucepan bring the cream to a boil, remove the pan from the heat, and add the chocolate, stirring until it is melted completely. Add the butter, stir the mixture until it is smooth, and stir in the brandy and 1/4 cup of the pecans. Transfer the mixture to a bowl and chill it, covered, for 4 hours, or until it is firm. Form the mixture by teaspoons into balls and roll the balls in the remaining 1/2 cup pecans. Chill the truffles in a baking pan for 1 hour, or until they are firm. The truffles keep in an airtight container, covered and chilled.
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CHOCOLATE PECAN TRUFFLES | IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
5/5 (1)Total Time 2 hrs 15 minsCategory DessertCalories 119 per serving
- Place chocolate and butter in a microwave-safe bowl. Melt chocolate in microwave for 3 minutes on 50% power level, stopping to stir everything 30 seconds. Set aside to cool slightly.
- In a food processor, pulse shortbread cookies until they turn into fine crumbs. Add melted chocolate and pulse until combined. Add heavy cream, bourbon and vanilla, and pulse until combined.
- Shape mixture into 1-inch balls (about 2 teaspoons per ball). Roll in chopped pecans. Place on wax paper-lined baking sheets. Chill 1 hour. Store in an airtight container in refrigerator up to 5 days.
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- Combine Karo®, butter and cream in a 1-quart saucepan. Bring to a boil over medium heat. Remove from heat. Add semisweet and unsweetened chocolate; stir until completely melted. Stir in vanilla.
- Pour into shallow baking pan lined with plastic. Cover and refrigerate about 3 hours or until firm.
- Transfer chocolate mixture out of pan to a plate, remove plastic wrap. Scoop chocolate mixture by tablespoonful. Roll mixture between hands to form a bowl. Press 1 large pecan piece into center of each truffle, rolling again to smooth indentation. Roll truffles in chopped pecans. Store in a tightly covered container in the refrigerator.
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