Pecan Chocolate Truffles Recipes

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CHOCOLATE COVERED PECAN BUTTER TRUFFLES



Chocolate Covered Pecan Butter Truffles image

Stopping with just one. Or two. Or three of these delicious chocolates. It is just not possible.

Provided by Tieghan Gerard

Categories     Dessert

Time 1h48m

Number Of Ingredients 6

3 cups raw pecans
1 teaspoon kosher salt
1 cup butter (softened, 2 sticks)
3 cups powdered sugar
2 teaspoons vanilla extract
3- 4 cups chocolate chip (semi-sweet or milk)

Steps:

  • Pour the pecans into a large skillet and toast, stirring often, over medium, heat until fragrant. This will take about 4 to 8 minutes.
  • Pour the toasted pecans into a food processor and blend, pausing to scrape down the sides with a spatula often. It will be crumbly at first, but will eventually blend into super-creamy goodness after five to fifteen minutes (mine took about 6 minutes).
  • Add a pinch of kosher salt. Blend again, taste, and add more salt if needed.
  • Dump the pecan butter into a large bowl, or bowl of a stand mixer, beat the pecan butter and butter until combined. add vanilla and beat until smooth. Add the powdered sugar and beat until combined. The dough will not be stiff.
  • Line two baking sheets with wax paper.
  • Using a teaspoon size spoon, scoop the dough onto the baking sheets. Try to be as neat as possible, you want a somewhat round shape.
  • Freeze the balls for 45 minutes to an hour.
  • While freezing, melt chocolate chips in a double boiler or microwave (stirring every 30 seconds).
  • Remove one pan of pecan butter balls from freezer( if you would like to shape your balls better, now is the time, but do so quickly) and immediately dip, covering the ball completely in chocolate. Repeat with the remaining pan.
  • Refrigerate until ready to serve - at least 25 minutes. If desired drizzle with melted chocolate before serving.

Nutrition Facts : Calories 190 kcal, Carbohydrate 21 g, Protein 1 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 80 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

PECAN AND CHERRY CHOCOLATE TRUFFLES



Pecan and Cherry Chocolate Truffles image

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

1/3 cup pecan pieces
4 ounces bittersweet chocolate, very finely chopped
4 ounces semisweet chocolate, very finely chopped
1 teaspoon pure vanilla extract
Pinch of kosher salt
1/2 cup heavy cream
1 tablespoon unsalted butter
1/2 cup dried cherries, very finely chopped
Turbinado sugar, for rolling

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



Chocolate-Pecan Truffles image

Provided by Florence Fabricant

Categories     easy, dessert

Time 4h

Yield About 50 truffles

Number Of Ingredients 5

1 1/2 cups finely ground pecans
10 ounces semisweet or bittersweet chocolate
1/4 pound butter, softened but not melted
4 tablespoons bourbon
2/3 cup unsweetened European-style cocoa

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 CRUSTED CHOCOLATE TRUFFLE PIE



Pecan Crusted Chocolate Truffle Pie image

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

2 cups chopped pecans
⅓ cup white sugar
¼ cup unsalted butter, melted
½ cup miniature semisweet chocolate chips
1 ⅓ cups semisweet chocolate chips
½ cup unsalted butter, at room temperature
4 egg yolks
¼ cup white sugar
½ teaspoon vanilla extract
¼ cup heavy cream
⅓ cup semisweet chocolate chips
1 tablespoon brandy

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

BOURBON PECAN CHOCOLATE TRUFFLES



Bourbon Pecan Chocolate Truffles image

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

8 ounces semisweet chocolate, finely chopped (not chips)
1/2 cup heavy cream
2 tablespoons bourbon
1/3 cup finely chopped toasted pecans

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.

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