These delicious nutty truffles taste like a tiny slice of pecan pie — and the perfect ending to a large meal.
INGREDIENTS:
2 1/2 cups pecans, toasted and chopped
1 cup graham crackers, crushed (or vanilla wafers can be used)
1 cup brown sugar, firmly packed
1/2 teaspoon salt
2 tablespoon maple syrup or dark corn syrup
1/4 cup bourbon, brandy, or rum*
1 teaspoon pure vanilla extract
7 ounces dark chocolate coating wafters (or make your own)
1 teaspoon Maldon coarse sea salt (optional)
DIRECTIONS:
In a large mixing bowl, combine pecans, graham crackers, brown sugar, and salt.
Add maple syrup, bourbon, and vanilla.
Using your hands, make sure all the ingredients are mixed thoroughly. When squeezed, the dough should hold together. If the dough is dry or too crumbly, add a few drops of water until the dough holds together.
Using a tablespoon-sized cookie scoop, portion out the dough and then roll with your hand to form balls. Place the balls on a rimmed baking sheet lined with parchment paper. After all of the balls are made, roll the balls again with slightly water-dampened hands. This will make the balls smooth before dipping them in chocolate.
Place the baking sheet in the freezer for 2 hours.
Melt chocolate coating wafers in a double boiler or microwave per directions on the package.
Dip frozen balls into the melted chocolate and place them on the parchment paper-lined baking sheet. Sprinkle a few grains of coarse sea salt on the balls before the chocolate sets.
Place in a cool area and allow the chocolate to set up. Or, place the pan in the refrigerator. These also freeze well — remove them from the freezer about 15 minutes before serving.
*Water can be substituted if desired.
YIELD: 24 chocolate truffles
SOURCE: Adapted from a recipe at Just a Pinch.
