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. Like traditional rum balls, these offer a slightly alcoholic kick, so be sure to monitor any underage guests. Featured in: Well's Vegetarian Thanksgiving 2010.
Provided by ksilvan
Categories 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 : Calories 181.2, Fat 12.8, SaturatedFat 3.4, Sodium 69.9, Carbohydrate 16.9, Fiber 2.6, Sugar 11.5, Protein 2.4
PECAN PIE TRUFFLES
Categories Candy Chocolate Nut Dessert Freeze/Chill Christmas Quick & Easy
Yield 24 truffles
Number Of Ingredients 8
Steps:
- In 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 top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate. 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.
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 PIE TRUFFLES
From November 2009 O Magazine. Dark chocolate ganache and pecan pie filling layered in miniature baking cups.
Provided by mary winecoff
Categories Candy
Time 30m
Yield 12 truffles, 12 serving(s)
Number Of Ingredients 11
Steps:
- Line a 12 cup mini muffin tin with mini baking cups. Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan, and immediately pour over chocolate. Let mixture sit for 1 minute before stirring with a whisk to melt chocolate and form a smooth ganache. Avoid stirring too vigorously (it shouldn't bubble). Fill each muffin cup with 2 teaspoons ganache, and tap the tin gently to allow chocolate to spread. Set remaining ganache aside in a warm place until ready to use. Chill tin in freezer until firm, about 15 minutes.
- Meanwhile, bring chopped pecans, corn syrup, sugar, butter, salt, and heavy cream to a boil in a medium pan over medium heat. Boil 5 minutes. Remove from heat and stir in bourbon and vanilla. Let cool slightly before spooning 2 teaspoons of mixture into all muffin cups, followed by 1 teaspoon of remaining ganache. Garnish each with 1 pecan half. Chill in refrigerator until set (about 1 hour). Store in refrigerator for up to 5 days.
Nutrition Facts : Calories 154.9, Fat 11.9, SaturatedFat 4.2, Cholesterol 19.6, Sodium 21.9, Carbohydrate 11.1, Fiber 0.8, Sugar 6.4, Protein 1
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