BOURBON PECAN CHOCOLATE TRUFFLES
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
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.
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.
BOURBON-PECAN TRUFFLES
Everyone will go nuts for these do-ahead Bourbon Truffles, made with chocolate and cream and spiked to please a grown-up palate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h20m
Yield Makes 35
Number Of Ingredients 4
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.
Nutrition Facts : Calories 89 g, Fat 7 g, Protein 1 g
NO BAKE BOURBON PECAN TRUFFLES RECIPE - (4.7/5)
Provided by SAEB
Number Of Ingredients 8
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.
ALMOND-PECAN DATE TRUFFLES
My daughter and I came across a date candy recipe when she was learning about ancient Egypt. We changed some of the spices and nuts to suit our taste. My dad was a beekeeper and Mom always made a coconut date ball for Christmas. The truffles remind me of past Christmases and are ideal for something quick yet festive on a holiday tray. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a microwave, warm apple juice. Stir in dates; let stand 5 minutes to soften, stirring occasionally. Remove dates from apple juice; discard liquid. Transfer dates to the bowl of a food processor fitted with the blade attachment; process until smooth. Add pecans and spices; pulse just until combined (mixture will be thick). , Shape mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate, covered, 30-60 minutes., Roll date balls in almonds.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein.
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
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