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 :
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
CHOCOLATE COVERED PECAN BUTTER TRUFFLES
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
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-BUTTER TRUFFLES
Categories Candy Nut Dessert Quick & Easy Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 40 truffles
Number Of Ingredients 6
Steps:
- Finely chop 1/2 cup pecans.
- In a food processor grind remaining 2 cups pecans with a pinch salt, occasionally scraping down side of bowl, until pecans release their oil and mixture becomes a smooth paste, about 3 minutes. Transfer pecan butter to a bowl and stir in remaining ingredients until combined well.
- Form level teaspoons of pecan butter into balls and roll, no more than 2 at a time, in chopped pecans, pressing pecans gently to make adhere. Chill truffles, in layers separated by wax paper, in an airtight container at least 1 hour, or until firm, and up to 4 days.
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
ALMOND-PECAN DATE TRUFFLES
My daughter and I came across a date candy recipe when she was learning about ancient Egypt. We changed some of the spices and nuts to suit our taste. My dad was a beekeeper and Mom always made a coconut date ball for Christmas. The truffles remind me of past Christmases and are ideal for something quick yet festive on a holiday tray. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a microwave, warm apple juice. Stir in dates; let stand 5 minutes to soften, stirring occasionally. Remove dates from apple juice; discard liquid. Transfer dates to the bowl of a food processor fitted with the blade attachment; process until smooth. Add pecans and spices; pulse just until combined (mixture will be thick). , Shape mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate, covered, 30-60 minutes., Roll date balls in almonds.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein.
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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PECAN TRUFFLES RECIPE - PILLSBURY.COM
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Servings 25Total Time 1 hr 30 minsCategory Dessert
- In 4-quart nonstick saucepan, heat sweetened condensed milk and 1 tablespoon unsalted butter to boiling, stirring constantly with wooden spoon. Reduce heat to medium-low and continue to cook, stirring constantly, 10 to 15 minutes or until thick and shiny and starts to pull away from bottom and sides of pan. You will know mixture is ready when you tilt pan and mixture slides down easily. Stir in pecans. Transfer mixture to greased plate. Cool completely.
- Line cookie sheet with cooking parchment or waxed paper. Grease hands with unsalted butter. Shape mixture into teaspoon-size balls. Place on cookie sheet. Place cookie sheet in refrigerator 30 minutes or in freezer 15 minutes.
- Meanwhile, use double boiler or microwave to melt white chocolate. Add pink candy color, one very small drop at a time, stirring until you get the desired shade of pink.
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