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| Pecan Pie Truffles |
This recipe* from the NY Times is quite fun to make and is absolutely delicious. The truffle features the best part of a pecan pie but with a chocolate coating. I'm not vegan, but this recipe is. I loved it anyway. No eggs, no milk, no butter. No cooking except for melting the chocolate.
My friend Virginia from Greensboro was here for a visit and we made these. It's always fun to cook with a friend. These will freeze nicely, so I have some stashed away in the freezer ready for the holidays.
Ingredients
- 2½cups pecans, toasted and finely chopped
- 1cup graham cracker crumbs
- 1cup dark brown sugar, packed
- ½teaspoon salt
- 2tablespoons maple syrup
- ¼cup bourbon
- 1teaspoon vanilla
- 7ounces dark chocolate
Preparation
- 1 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.
- 2 Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
- 3 In the top of a double boiler or in a
medium stainless steel bowl set over a pot of gently simmering water,
melt chocolate. 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.
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| All ingredients mixed together. |
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Walnut-sized balls ready for the freezer.
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| Melt dark chocolate in double boiler. |
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| Chocolate coated and ready to eat or ready to freeze for the holidays. |
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| A bite out reveals the pecan pie center. |
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| I will serve these in a candy dish that was a wedding gift to Mama, I remember it holding candy every Christmas. |
Yes, I think I will add this recipe to my holiday recipes book.
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