Pecan Pie Truffles
- Total Time
- About 30 minutes, plus 2 hours' freezing
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups pecans, toasted and finely chopped
- 1cup graham cracker crumbs (from about 8 whole graham crackers)
- 1cup dark brown sugar, packed
- ½teaspoon salt
- 2tablespoons maple syrup
- ¼cup bourbon
- 1teaspoon vanilla
- 7ounces dark chocolate
Nutritional analysis per serving (24 servings)
177 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 2 grams protein; 69 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
- Step 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 (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.
Private Notes
Comments
A note to other unexperienced truffle makers: I had trouble rolling them into balls because they were so sticky until I realized that if I wet my hands they wouldn't stick and roll into very nice balls.
Combine maple syrup, bourbon, 2 tablespoons of butter and sugar & salt in a small glass bowl and microwave it twice 30 seconds each time. This will dissolve the sugar and reduce the grittiness. Pulse half the pecans after toasting with the graham crackers. Makes a smoother mixture. Add 1 teaspoon cinnamon Use a # 40 cookie scoop balls. Freeze and double dip into 10 oz of chocolate plus 2 tablespoons solid fat such as coconut oil. Sprinkle with a few grains of course sea salt
I made these Thanksgiving morning and served them that afternoon. They were a big hit, but I found the bourbon flavor to be a bit overwhelming. However, I had a few left over, and the following day the bourbon flavor had mellowed out. I enjoyed them much more the following day. I recommend making them the day before you plan to serve them.
I followed the recipe for number of cookies, and I and actually melted 8 oz of chocolate instead of 7 because I had 4 oz bars, and I still ran out. Seems like it needs more like 10-12 oz of chocolate to make these.
Any issue with freezing these overnight before coating?
These were amazing! A few changes I made after reading all of the reviews. I halved the bourbon, for our household and friends, it was the perfect amount. Based on previous reviews, I microwaved the brown sugar, salt, maple syrup, bourbon, and vanilla twice for 30 seconds each. I pulsed half the pecans with the graham crackers in the food processor before mixing. I put the mixture in the freezer for an hour before forming the balls. Wetting your hands before making the balls was a great tip. After making the balls, I returned them to the freezer for another hour. When making the chocolate, I added two tablespoons of shortening to the chocolate. It was just enough chocolate to cover all of the balls. I think next time I will make them a little smaller so you can just pop them into your mouth—definitely a keeper recipe.