Bourbon Pecan Chocolate Truffles Recipes

BOURBON-PECAN TRUFFLES

Steps:

• In a medium saucepan, bring cream to a boil; remove from heat, and add chocolate and bourbon. Let stand 3 minutes; whisk until smooth. Transfer chocolate mixture to a medium bowl, and refrigerate, uncovered, until thick and firm enough to spoon out in mounds, about 2 hours.
• Line a rimmed baking sheet with parchment or waxed paper. Drop level tablespoons of chocolate mixture onto baking sheet. Refrigerate chocolate mounds until firm, 30 minutes.
• Place pecans in a shallow bowl. Using hands, roll each chocolate mound into a ball; roll balls in pecans, pressing lightly to adhere, and place on baking sheet. Refrigerate truffles until set, 30 minutes to 1 hour.

CHOCOLATE BREAD PUDDING WITH BOURBON PECAN SAUCE

Steps:

• To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.
• To make pudding: preheat oven to 350 degrees F (175 degrees C).
• Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth.
• Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
• Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.

CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees F).
• In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
• In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
• Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

PECAN PIE TRUFFLES

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.

PECAN AND CHERRY CHOCOLATE TRUFFLES

Steps:

• Preheat the oven to 350 degrees F.
• Spread the pecans on a rimmed baking sheet and bake until browned and toasted, 8 to 10 minutes. Let cool completely, then chop very finely.
• Put the bittersweet chocolate, semisweet chocolate, vanilla, and salt in a large bowl. Heat the heavy cream and butter in a small saucepan over medium-low heat until the cream is steaming and the butter has melted; pour over the chocolate, then let sit for 5 minutes. Whisk together until the chocolate has melted and the mixture is smooth. If there are any bits of unmelted chocolate left, microwave in 30-second increments, stirring after each, until smooth. Add the pecans and cherries and stir to combine.
• Cool the mixture to room temperature and then cover with plastic wrap and refrigerate until the mixture is firm but still pliable enough to scoop and roll, about 3 hours.
• Spread some sugar on a plate and line a baking sheet with parchment paper. Shape heaping teaspoons of the chocolate mixture into balls and then roll in the sugar to coat. Store in the refrigerator.

NO BAKE BOURBON PECAN TRUFFLES RECIPE - (4.7/5)

Steps:

• Combine the chopped pecans, crushed graham crackers, brown sugar, and salt in a mixing bowl.. Add the maple syrup, bourbon, and vanilla extract and use your hands to work all the ingredients until thoroughly combined. Form balls by scooping a heaping tablespoon size amount of mixture and rolling in the palms of your hands to form balls. Place these on a cookie sheet lined with wax paper, parchment, or on a Silpat (what I use). Insert a toothpick into each one. Place in your freezer for about 2 hours, or until set. Remove them about 30 minutes prior to serving. They are delicious even when served still frozen! You can also dip them in melted chocolate fondue style! Let your imagination run.

FAVORITE CHOCOLATE-BOURBON PECAN TART

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.

BACON-PECAN CHOCOLATE TRUFFLES

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.

CHOCOLATE-PECAN TRUFFLES

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.

DATE-PECAN BOURBON TRUFFLES

Steps:

• Line cookie sheet with foil. Mix dates and 1 tablespoon bourbon in bowl; set aside. Bring cream, syrup, butter and nutmeg to simmer in heavy medium saucepan, stirring frequently. Remove from heat. Add chocolate and whisk until smooth and melted. Stir in date mixture and remaining 1 tablespoon bourbon. Freeze mixture until firm enough to mound on spoon, stirring occasionally, about 20 minutes.
• Drop chocolate mixture by rounded tablespoons onto foil-lined sheet. Freeze until almost firm, about 10 minutes. Roll each mound in pecans. Chill until firm. (Can be prepared 2 weeks ahead. Cover and keep refrigerated.) Serve cold.