Bacon Pecan Chocolate Truffles Recipes

BACON-PECAN CHOCOLATE TRUFFLES

Bacon-Pecan Chocolate Truffles image

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

Ingredients

1 package (12 ounces) dark chocolate chips
6 tablespoons butter, cubed
1/3 cup heavy whipping cream
8 bacon strips, cooked and finely chopped
COATING:
1 cup white baking chips
1/2 cup heavy whipping cream
1/2 teaspoon maple flavoring
1-3/4 cups chopped pecans, toasted

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.

BOURBON PECAN CHOCOLATE TRUFFLES

Bourbon Pecan Chocolate Truffles image

Chocolate truffles are spiked with bourbon and then rolled in chopped pecans.

Provided by Food Network Kitchen

Time 3h30m

Yield makes 12-24 truffles (depending on the size)

Number Of Ingredients 4

Ingredients

8 ounces semisweet chocolate, finely chopped (not chips)
1/2 cup heavy cream
2 tablespoons bourbon
1/3 cup finely chopped toasted pecans

Steps:

Put the chocolate in a medium bowl. Heat the cream in a small saucepan until it just comes to a boil. Pour the cream over the chocolate and stir once to mix the chocolate and cream together. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Uncover and whisk until smooth and shiny. Microwave in 10 second increments if there are any un-melted lumps of chocolate. Stir in the bourbon.
Press a piece of plastic wrap directly against the surface of the chocolate and set aside in a cool place until the chocolate is thick and firm enough to hold its shape when rolled, about 2 hours.
Line a baking sheet with parchment. Use 2 spoons to drop small mounds of chocolate onto the baking sheet. Then, with cold hands, roll each truffle between your open palms to make smooth round balls. You may need to run your hands under cool water frequently as you work.
Put the pecans on a plate and roll each truffle until well coated. Refrigerate until very cold.

CHOCOLATE-PECAN TRUFFLES

Chocolate-Pecan Truffles image

Provided by Florence Fabricant

Categories easy, dessert

Time 4h

Yield About 50 truffles

Number Of Ingredients 5

Ingredients

1 1/2 cups finely ground pecans
10 ounces semisweet or bittersweet chocolate
1/4 pound butter, softened but not melted
4 tablespoons bourbon
2/3 cup unsweetened European-style cocoa

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

GERMAN CHOCOLATE PECAN TRUFFLES

German Chocolate Pecan Truffles image

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

Ingredients

8 ounces German sweet chocolate, chopped
1/2 cup plus 2 tablespoons heavy whipping cream
1 tablespoon light corn syrup
1 cup sweetened shredded coconut, toasted, divided
1 cup finely chopped toasted pecans, divided
1/4 teaspoon coconut extract
1/8 teaspoon salt

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 :

CHOCOLATE-PECAN TRUFFLES

Chocolate-Pecan Truffles image

Melted chocolate, cream and sweetened cream cheese are blended, shaped into balls and rolled in pecans for decadent candies that are ideal for gifts.

Provided by My Food and Family

Categories Recipes

Time 4h30m

Yield Makes about 3 dozen truffles or 18 servings, 2 truffles each.

Number Of Ingredients 5

Ingredients

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1/4 cup whipping cream
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 cup finely chopped toasted pecans

Steps:

Place chocolate and cream in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Cool slightly.
Beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Gradually add chocolate mixture, mixing well after each addition; cover. Refrigerate 4 hours.
Shape chocolate mixture into 1-inch balls, using melon baller or teaspoon; roll in pecans. Store in airtight container in refrigerator for up to 1 week. Serve in paper liners.

Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

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