I’m still in Louisiana–land of plenty pecans! My recent bourbon pecan pie has been such a hit, I decided to take things up a notch with these pecan pie truffles. These truffles are basically the best part of pecan pie–salted caramel, roasted pecans and bourbon–enrobed in dark chocolate. They were fairly simple to make, and the variations are endless! You can coat the in dark chocolate, or you can roll them in unsweetened cocoa powder, or make it meta and coat them in more chopped pecans!
This portable dessert is perfect for a holiday party, since you can make them in advance and easily transport them. I made these for an annual get together with childhood friends, and I liked them so much that I’m making them for Part Two of my family’s Christmas party this evening. These decadent truffles are also a great gift. Just store them in an air tight container at room temperature, and they will last for a couple of weeks. The recipe below was adapted from NYTFood.
- 2 ½ cups pecans, toasted and finely chopped
- 1 cup graham cracker crumbs (from 8 whole graham crackers)
- 1 cup brown sugar, packed
- ½ teaspoon salt
- 2 tablespoons maple syrup or dark corn syrup
- ¼ cup whiskey or bourbon
- 1 teaspoon vanilla
- 12 ounces Guittard dark chocolate
- Stir together chopped pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly.
- Form mixture into walnut-sized balls with your hands, then place on a cookie sheet and freeze for 1 hour.
- Melt the chocolate by microwaving it or in the top of a double broiler. 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.