Yield: 36 truffles

Pecan Pie Truffles

Prep Time 1 hour
Chill Time 30 minutes
Total Time 1 hour 30 minutes

Looking for something different to serve this holiday season? How about some Pecan Pie Truffles!

Ingredients

  • 2 1/2 cups pecans
  • 1 cup vanilla wafer cookies
  • 3/4 cup light brown sugar, packed
  • 1/3 cup light corn syrup
  • 1 tsp pure vanilla extract
  • 10oz Ghirardelli white chocolate wafers
  • 10oz Ghiaradelli dark chocolate wafers
  • 40 pecan halves

Instructions

  1. In a food processor, pulse pecans and cookies until fine crumbs. Pour into a large bowl. Add brown sugar, corn syrup and vanilla extract. Mix with a spoon until fully combined.
  2. Using a one tablespoon scoop, drop scoops onto a parchment paper lined baking sheet (that is freezer safe). Once all scoops have been formed, roll each scoop into a nice smooth ball with your hands. Transfer baking sheet to freezer for about 30 minutes.
  3. When ready, melt white chocolate and dark chocolate wafers in separate bowls according to package directions.
  4. Using a toothpick, dip cold truffle into either vanilla or chocolate. Tap on side of bowl to remove excess. Place back on parchment paper, remove toothpick and top with a pecan halve (to cover the toothpick hole). Repeat until all truffles are dipped.
  5. I like to work in two stages. It's easier if the truffles remain very cold. So I do half of them while the other half is still in the freezer. Then I work on the second half.Store truffles in an air tight container for up to 10 days. I like them best served cold, but room temperature is delicious too!

Notes

  • Crumbly: When making the truffles, the mixture will be crumbly. Use the heat from your hands to bring the truffle together by rolling it between your hands (will get sticky).
  • Make ahead: You can keep the truffle centers frozen for a couple of days before dipping in the chocolate. If you're making the centers ahead of time, transfer them to a container once set to avoid a "freezer burn" taste.
  • Work in batches: The chocolate sets up much quicker if the truffle centers are still ice cold from the freezer. I like to work in two batches. Dip half the truffles in the chocolate coating while the other half stays in the freezer. Then repeat with the second batch.
  • Storing: You can store these either in the fridge to enjoy cold OR at room temperature, tightly covered. I love them best cold! Enjoy within a week for best flavor and texture.

Nutrition Information:

Yield:

36

Serving Size:

1 truffle

Amount Per Serving: Calories: 176Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 64mgCarbohydrates: 20gFiber: 2gSugar: 14gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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