GERMAN CHOCOLATE PECAN TRUFFLES
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
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 :
CARAMEL PECAN TRUFFLES
Caramel Pecan Truffles are a decadent chocolate caramel treat. They look and taste like chocolate truffles from an expensive candy store.
Provided by Erica Walker
Categories Dessert
Time 1h35m
Number Of Ingredients 8
Steps:
- In a medium sized sauce pan, put together butter, brown sugar, corn syrup, and salt and bring to a boil.
- Add sweetened condensed milk, stir constantly to blend.
- Boil 15-20 min or so stirring every once in a while (and only stirring on the bottom.. don't scrape the sides) until caramel reaches about 235-240 degrees.
- Remove from heat and add vanilla. Pour into a greased 9x13 glass baking dish and sprinkle pecans over the top.
- Cool for about 30 min, cover with plastic wrap, and then place in refrigerator until ready to roll and dip.
- When caramel is cooled and easy to handle, cut into 1/2 - 1" squares and roll into balls (should make about 60+ balls)
- Break chocolate into pieces and place in a microwave-safe bowl.
- Melt chocolate in the microwave for 30 seconds at a time at 30-40% power, stirring each time.
- When chocolate is melted, remove caramel balls from fridge and dip into the chocolate using a plastic fork with the center prongs broken off (see "chocolate dipping tips" link above).
- Place dipped chocolates on the wax paper and refrigerate until chocolate is set.
- If you are not eating immediately, place chocolates in an airtight container lined with wax paper and refrigerate until ready to serve.
Nutrition Facts : Calories 382 kcal, Carbohydrate 44 g, Protein 3 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 18 mg, Sodium 74 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving
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.
ALMOST-FAMOUS PECAN WAFFLES
Provided by Food Network Kitchen
Time 40m
Yield 6 large waffles
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 5 to 7 minutes. Let cool, then chop. Reduce the oven temperature to 200 degrees F.
- Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until combined. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.)
- Preheat a waffle iron and brush with melted butter. Ladle some batter into the iron (about 1/2 cup, depending on your waffle iron); sprinkle with 2 tablespoons toasted pecans. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Top the waffles with butter and maple syrup.
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 PUFFS II
These are similar to Russian Tea Cakes but use cake flour instead of regular. They literally melt in you mouth!!!
Provided by Millie Kae
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
- In a medium bowl, cream together butter and sugar until smooth. Beat in the vanilla. Grind pecans in a food processor or blender; toss with cake flour. Stir the pecan mixture into the creamed mixture until well blended. Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
- Bake for 25 to 20 minutes in the preheated oven, or until lightly browned. Roll warm cookies in confectioners' sugar. When they are cooled, roll them again.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 8.8 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 27.4 mg, Sugar 3.7 g
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-BUTTER TRUFFLES
Categories Candy Nut Dessert Quick & Easy Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 40 truffles
Number Of Ingredients 6
Steps:
- Finely chop 1/2 cup pecans.
- In a food processor grind remaining 2 cups pecans with a pinch salt, occasionally scraping down side of bowl, until pecans release their oil and mixture becomes a smooth paste, about 3 minutes. Transfer pecan butter to a bowl and stir in remaining ingredients until combined well.
- Form level teaspoons of pecan butter into balls and roll, no more than 2 at a time, in chopped pecans, pressing pecans gently to make adhere. Chill truffles, in layers separated by wax paper, in an airtight container at least 1 hour, or until firm, and up to 4 days.
COCONUT-PECAN TRUFFLES
Truffles might sound fancy, but they are super easy to make.
Provided by Joy Howard
Time 5h25m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- Place chopped chocolate in a heatproof bowl. Bring cream and butter to a simmer in a small saucepan over medium, stirring occasionally. (Do not let mixture boil.) Pour hot cream mixture over chopped chocolate, and let stand 1 minute; whisk until smooth and shiny. Add vanilla, cinnamon, salt, and coconut to chocolate mixture, and stir to combine, scraping down sides as necessary.
- Tap bowl on work surface so chocolate mixture has a smooth top surface; cover and refrigerate until firm, about 4 hours.
- Place chopped toasted pecans in a small bowl. Scoop a heaping teaspoon of chocolate mixture, and use hands to quickly roll it into a ball. Gently roll in pecans to coat; place on a baking sheet or plate. Repeat with remaining chocolate mixture and pecans. Refrigerate about 1 hour. Store truffles in an airtight container in refrigerator.
CHOCOLATE-PECAN TRUFFLES
Provided by Florence Fabricant
Categories easy, dessert
Time 4h
Yield About 50 truffles
Number Of Ingredients 5
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
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
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