Chocolate-Pecan Truffles
- Total Time
- 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups finely ground pecans
- 10ounces semisweet or bittersweet chocolate
- ¼pound butter, softened but not melted
- 4tablespoons bourbon
- ⅔cup unsweetened European-style cocoa
Nutritional analysis per serving (50 servings)
69 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Stir in the butter and the bourbon. Refrigerate the mixture until it is firm.
- Step 4
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.
Private Notes
Comments
I *love* this recipe. It's simple and the results are fabulous if you start with decent chocolate. I also use European high-quality cocoa powder. Would suggest adding some superfine sugar before rolling in the cocoa powder because straight cocoa powder can be a bit bitter.
I landed on this recipe after I realized I didn't have enough brown sugar for Tara Parker-Pope's similar version, but I am feeling kind of ho-hum about these ones. I'm not in a location where I can get fantastic chocolate without paying import prices, but what I used was decent...these are still just not something I will crave. Tasty! But not life-changing.
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