February 7, 2008
Chocolate "Pecan Pie" Truffles
Pecans make for a delicious and surprising filling
Editor's Note: Cocoa V uses professional equipment that makes reproduction of one of their truffle recipes difficult for the home cook. We are substituting a simpler recipe instead. Grace Markarian, manager of online communications for The HSUS, field-tested this recipe over a recent holiday and there are numerous staffers who can attest to its success!
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
* To toast pecans: Spread pecans in a shallow glass dish or lined sheet pan and place in a slow oven (275°), toasting for 5 minutes or more until fragrant, being careful not to burn.
1. In a medium bowl, stir together the pecans, graham cracker crumbs, brown sugar and salt until well combined. Add the maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
2. Form the mixture into walnut-sized balls, then place on a sheet pan 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 or Silpat. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm. Truffles should be stored at room temperature in an airtight container.
Recipe provided courtesy of www.VegNews.com and Hannah Kaminsky.