It’s a holiday with the family which means I’ve been a baking fool the past few days. Normally, I would wait until I return home to share some of the recipes with you, but this one couldn’t wait. The family is going crazy on how delicious these little balls are. Yes, I have made more dessert balls. If you haven’t been with us before, you can see some of the other ball recipes here, here, here, here or here. Clearly, I have an issue with dessert balls and that is because it is just a few bites of a favorite dessert.
That is why I had to share this recipe with you today. It’s perfect for the holidays! Don’t want a whole slice of pecan pie? Just grab a Pecan Pie Truffle. These bad boys aren’t the easiest to make but they sure are worth it! Okay, to be fair, it’s not that they are hard to make, it’s just that there are a few steps (just like any good dessert balls!).
And if you like pecan pie, these are A-M-A-Z-I-N-G! *Since they contain bourbon, you may want to monitor your underage guests consumption of these truffles. 🙂
Pecan Pie Truffles
2 1/2 cups pecans, toasted and finely chopped
1 cup graham cracker crumbs
1 cup dark brown sugar, packed
1/2 teaspoon salt
2 tablespoons maple syrup
1/4 cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate
1. With a food processor, I separately chopped the pecan and graham cracker crumbs until they were crumbs.
2. 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. Freeze the mixture for 15-20 to make the next step easier! THIS IS A VERY IMPORTANT STEP! If you don’t freeze the mixture, it will be very difficult and messy to try to roll balls because the mixture is so, so sticky!!
2. Remove from freezer and form mixture into walnut-sized balls with your hands. Then place on a cookie sheet and return to freezer to freeze for 2 hours.
3. In a double boiler or in the microwave, melt the chocolate. Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Once all balls are dipped, put into the refrigerator to set the chocolate.
Yield: 24 truffles.
*Recipe adapted from the NY Times