These decadent little bites capture all the flavors of a classic pecan pie in a rich, poppable truffle. Toasted pecans, graham crackers, and brown sugar are bound together with a splash of bourbon (or your favorite spirit), then dipped in smooth dark chocolate for an indulgent finish. A sprinkle of sea salt makes them irresistible. Perfect for holiday trays, dinner parties, or as a make-ahead treat, these truffles freeze beautifully and are always a crowd-pleaser.
INGREDIENTS:
2 1/2 cups pecans, toasted and chopped
1 cup graham crackers, crushed (or vanilla wafers)
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 (or water)
1 teaspoon pure vanilla extract
7 ounces dark chocolate coating wafers
1 teaspoon Maldon coarse sea salt (optional)
METHOD:
In a large mixing bowl, combine the pecans, crushed graham crackers, brown sugar, and salt. Stir in maple syrup, bourbon, and vanilla. Mix thoroughly with your hands until the mixture holds together when pressed. If too crumbly, add a few drops of water.
Use a tablespoon-sized scoop to portion the dough, then roll into balls with your hands. Place on a parchment-lined baking sheet. Once all are shaped, lightly roll each ball again with dampened hands for a smooth finish.
Freeze the truffles on the baking sheet for 2 hours, or until very firm.
Melt chocolate coating wafers in a double boiler or microwave, following package directions. Dip each frozen truffle into the melted chocolate, allowing excess to drip off, then place back on the parchment-lined sheet.
Before the chocolate sets, sprinkle with a pinch of sea salt, if desired. Let truffles firm up at room temperature or place in the refrigerator.
Store in the refrigerator for up to a week or freeze for longer storage. For the best texture, remove from the freezer about 15 minutes before serving.
YIELD: 24 chocolate truffles
