Description
Chocolate Pecan Truffles Recipe
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Ingredients:
1 cup (150g) pecans, finely chopped
1 cup (240ml) heavy cream
200g dark chocolate, chopped
50g milk chocolate, chopped
1 tbsp butter
2 tbsp honey or corn syrup
300g dark chocolate for coating
Extra pecans or chocolate shavings for decoration
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Instructions:
Prepare the Filling:
1. Toast the pecans in a dry skillet over medium heat for 2-3 minutes. Let cool.
2. In a saucepan, heat the cream and honey (or corn syrup) until simmering.
3. Remove from heat and pour over the chopped dark and milk chocolate in a bowl. Stir until smooth.
4. Add the butter and mix until fully incorporated.
5. Fold in the toasted pecans.
6. Refrigerate the mixture for 2 hours or until firm enough to shape.
Shape the Truffles:
1. Scoop small portions of the mixture and roll into balls using your hands.
2. Place the balls on a parchment-lined tray and refrigerate for 30 minutes.
Coat the Truffles:
1. Melt the coating chocolate in a microwave or double boiler.
2. Dip each truffle into the melted chocolate using a fork or dipping tool, allowing the excess to drip off.
3. Place the coated truffles back on the parchment-lined tray.
Decorate:
1. Immediately top each truffle with a pecan half or sprinkle with chopped pecans.
2. Let the coating set at room temperature or in the refrigerator.
Step-by-Step Guide
For perfect truffles, follow these detailed steps. First, ensure your pecans are finely chopped before toasting for even flavor. When heating the cream, use a medium-low heat and stir frequently to prevent a skin from forming; it should steam but not boil vigorously. Pouring the hot cream over the chocolate is critical—let it sit for one full minute before stirring to allow the chocolate to melt gently. When folding in pecans, ensure the ganache is just warm to the touch to prevent the nuts from sinking. For shaping, use a small cookie scoop or melon baller for uniform size. If the mixture sticks to your hands, lightly coat them with cocoa powder or wear disposable gloves.
Serving Suggestions
These truffles are a versatile treat. Arrange them in petit four cases on a decorative platter for an elegant dessert offering. For a festive touch, drizzle a few with white chocolate after the main coating sets. They pair wonderfully with after-dinner coffee, port, or a glass of cold milk. Consider packaging them in small gift boxes lined with parchment paper for a thoughtful homemade present.
How-to Summary
Toast and chop pecans. Heat cream and honey, then pour over chopped chocolate to create a ganache. Stir in butter and pecans. Chill until firm, then shape into balls. Chill again. Dip balls in melted chocolate, decorate, and let set.
Frequently Asked Questions
Can I use a different type of nut?
Absolutely. Walnuts, hazelnuts, or almonds make excellent substitutes. Toast them the same way for the best flavor.
How do I store these truffles and for how long?
Store in an airtight container in the refrigerator for up to two weeks. They can also be frozen for up to three months; thaw in the refrigerator overnight.
My ganache is too soft to shape. What went wrong?
This usually means it didn’t chill long enough. The mixture needs to be completely cold and firm, which can take up to 3-4 hours. You can also briefly freeze it for 30 minutes.
Can I use only dark chocolate?
Yes, using 250g of dark chocolate and omitting the milk chocolate will yield a richer, less sweet truffle. Adjust the honey to taste.
The chocolate coating is too thick. How can I thin it?
Add a teaspoon of coconut oil or vegetable shortening to the melted coating chocolate. This will improve its fluidity for a smoother, thinner shell.
Common Mistakes to Avoid
- Boiling the cream: This can cause it to separate or make the ganache grainy. Simmer gently.
- Adding nuts to hot ganache: This can cause the oils to seep out. Let the mixture cool slightly first.
- Not letting excess chocolate drip off: This results in a thick, uneven base or a “foot.” Tap your fork gently against the bowl.
- Decorating after the coating sets: Sprinkles or nuts will only adhere if the chocolate is still wet.
- Rushing the chilling steps: Properly set ganache is essential for clean, round truffles.
Conclusion
Mastering these Chocolate Pecan Truffles is a rewarding endeavor that yields impressive, decadent results. By following the detailed guide and avoiding common pitfalls, you can create professional-quality confections at home. The combination of toasted pecans, rich chocolate, and a smooth coating is timeless. Whether for a special occasion or a personal treat, these truffles are sure to delight. Happy cooking!