Best 8 German Chocolate Pecan Truffles Recipes

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Indulge in a symphony of flavors with our delectable German Chocolate Pecan Truffles, a heavenly treat that combines the richness of chocolate, the crunch of pecans, and the velvety texture of truffles. These bite-sized morsels are a perfect blend of sweet and nutty, coated in a luscious chocolate ganache and adorned with chopped pecans. Embark on a culinary journey with our easy-to-follow recipes, offering variations such as white chocolate truffles, dark chocolate truffles, and even a no-bake version that caters to all preferences and skill levels. Get ready to tantalize your taste buds and impress your loved ones with these irresistible chocolate truffles.

Here are our top 8 tried and tested recipes!

CARAMEL PECAN TRUFFLES



Caramel Pecan Truffles image

Caramel Pecan Truffles are a decadent chocolate caramel treat. They look and taste like chocolate truffles from an expensive candy store.

Provided by Erica Walker

Categories     Dessert

Time 1h35m

Number Of Ingredients 8

1 c. butter
2 1/2 c. light brown sugar
1 c. light corn syrup
dash of salt
1 can sweetened condensed milk
1 tsp. vanilla
2 c. pecan pieces
2 Lbs. milk chocolate

Steps:

  • In a medium sized sauce pan, put together butter, brown sugar, corn syrup, and salt and bring to a boil.
  • Add sweetened condensed milk, stir constantly to blend.
  • Boil 15-20 min or so stirring every once in a while (and only stirring on the bottom.. don't scrape the sides) until caramel reaches about 235-240 degrees.
  • Remove from heat and add vanilla. Pour into a greased 9x13 glass baking dish and sprinkle pecans over the top.
  • Cool for about 30 min, cover with plastic wrap, and then place in refrigerator until ready to roll and dip.
  • When caramel is cooled and easy to handle, cut into 1/2 - 1" squares and roll into balls (should make about 60+ balls)
  • Break chocolate into pieces and place in a microwave-safe bowl.
  • Melt chocolate in the microwave for 30 seconds at a time at 30-40% power, stirring each time.
  • When chocolate is melted, remove caramel balls from fridge and dip into the chocolate using a plastic fork with the center prongs broken off (see "chocolate dipping tips" link above).
  • Place dipped chocolates on the wax paper and refrigerate until chocolate is set.
  • If you are not eating immediately, place chocolates in an airtight container lined with wax paper and refrigerate until ready to serve.

Nutrition Facts : Calories 382 kcal, Carbohydrate 44 g, Protein 3 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 18 mg, Sodium 74 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving

GERMAN CHOCOLATE PECAN TRUFFLES



German Chocolate Pecan Truffles image

My sister-in-law, Jennifer, loves German chocolate. With her in mind, I experimented in the kitchen and came up with nutty truffles. They make a fun gift packed in a festive box or tin.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 7

8 ounces German sweet chocolate, chopped
1/2 cup plus 2 tablespoons heavy whipping cream
1 tablespoon light corn syrup
1 cup sweetened shredded coconut, toasted, divided
1 cup finely chopped toasted pecans, divided
1/4 teaspoon coconut extract
1/8 teaspoon salt

Steps:

  • Place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; let stand for 5 minutes (do not stir). Whisk chocolate mixture until smooth. Stir in 1/4 cup coconut, 1/4 cup pecans, extract and salt. Cover and refrigerate for at least 1 hour or until firm., Shape chocolate mixture into 1-in. balls; roll in remaining coconut and pecans. Store in an airtight container in the refrigerator.

Nutrition Facts :

CHOCOLATE-PECAN TRUFFLES



Chocolate-Pecan Truffles image

Provided by Florence Fabricant

Categories     easy, dessert

Time 4h

Yield About 50 truffles

Number Of Ingredients 5

1 1/2 cups finely ground pecans
10 ounces semisweet or bittersweet chocolate
1/4 pound butter, softened but not melted
4 tablespoons bourbon
2/3 cup unsweetened European-style cocoa

Steps:

  • Preheat a broiler. Spread the nuts on a foil-lined baking sheet and place under the broiler for about a minute to toast them lightly and evenly. Do not allow them to burn. Set them aside.
  • Shave the chocolate into a heatproof mixing bowl and place the bowl over a pan of simmering water until the chocolate is nearly all melted. Remove the bowl and stir the chocolate until smooth. Stir in the nuts and allow to cool to room temperature.
  • Stir in the butter and the bourbon. Refrigerate the mixture until it is firm.
  • When firm, remove from the refrigerator and allow to soften for about 15 minutes. Place the cocoa in a shallow dish. Using a spoon, scoop half-tablespoons of the chocolate mixture, form somewhat uneven balls about an inch in diameter and roll them quickly into the cocoa. Refrigerate until ready to serve. The balls can also be frozen without the cocoa for later use and dusted with cocoa just before serving.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 1 milligram, Sugar 3 grams, TransFat 0 grams

BOURBON PECAN CHOCOLATE TRUFFLES



Bourbon Pecan Chocolate Truffles image

Chocolate truffles are spiked with bourbon and then rolled in chopped pecans.

Provided by Food Network Kitchen

Time 3h30m

Yield makes 12-24 truffles (depending on the size)

Number Of Ingredients 4

8 ounces semisweet chocolate, finely chopped (not chips)
1/2 cup heavy cream
2 tablespoons bourbon
1/3 cup finely chopped toasted pecans

Steps:

  • Put the chocolate in a medium bowl. Heat the cream in a small saucepan until it just comes to a boil. Pour the cream over the chocolate and stir once to mix the chocolate and cream together. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Uncover and whisk until smooth and shiny. Microwave in 10 second increments if there are any un-melted lumps of chocolate. Stir in the bourbon.
  • Press a piece of plastic wrap directly against the surface of the chocolate and set aside in a cool place until the chocolate is thick and firm enough to hold its shape when rolled, about 2 hours.
  • Line a baking sheet with parchment. Use 2 spoons to drop small mounds of chocolate onto the baking sheet. Then, with cold hands, roll each truffle between your open palms to make smooth round balls. You may need to run your hands under cool water frequently as you work.
  • Put the pecans on a plate and roll each truffle until well coated. Refrigerate until very cold.

GERMAN CHOCOLATE CAKE TRIFLE



German Chocolate Cake Trifle image

Provided by Sandra Lee

Categories     dessert

Time 1h22m

Yield 8 servings

Number Of Ingredients 8

1 (18 1/4-ounce) package German Chocolate Cake Mix
(3 eggs and 1/2 cup vegetable oil, for the cake)
1 (12-ounce) can evaporated milk
1 1/2 cups sugar
3 eggs
4 tablespoons (1/2 stick) unsalted butter
1 bag sweetened coconut flakes
1 cup chopped walnuts

Steps:

  • Bake the cake according to package instructions using the eggs and vegetable oil for the cake.
  • While the cake is baking, make the caramel sauce. In a saucepan, whisk together the evaporated milk, sugar and eggs. Add the butter and put the pan over medium heat. Cook, stirring constantly, until the mixture thickens and just starts to bubble, about 10 to 12 minutes. Remove from the heat and cool completely. This can be made a day ahead and refrigerated once cooled. Bring to room temperature when you are ready to use it.
  • To assemble the trifle in a large trifle bowl: Cut the cake into 1 1/2-inch cubes. Make a layer in the bottom of the dish with 1/3 of the cubes. Drizzle with some of the caramel sauce, enough to moisten the cake but not cover it completely. Sprinkle with 1/3 of the coconut and 1/3 of the nuts. Repeat twice more adding a little extra drizzle of caramel over the final coconut and nuts. (Any extra caramel sauce can be used as a topping for ice cream or pound cake.) Serve immediately or refrigerate until you are ready to serve.
  • Cook's Note: the trifle can also be assembled in individual wine glasses or large tumblers.

PECAN CRUSTED CHOCOLATE TRUFFLE PIE



Pecan Crusted Chocolate Truffle Pie image

I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries.

Provided by springfield70

Categories     Desserts     Pies     Pecan Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 12

2 cups chopped pecans
⅓ cup white sugar
¼ cup unsalted butter, melted
½ cup miniature semisweet chocolate chips
1 ⅓ cups semisweet chocolate chips
½ cup unsalted butter, at room temperature
4 egg yolks
¼ cup white sugar
½ teaspoon vanilla extract
¼ cup heavy cream
⅓ cup semisweet chocolate chips
1 tablespoon brandy

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a medium bowl, mix together the pecans, 1/3 cup sugar, 1/4 cup butter and miniature chocolate chips. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 8 to 10 minutes in the preheated oven. Cool completely.
  • In a metal bowl set over a pan of simmering water, combine 1 1/3 cups chocolate chips and 1/2 cup butter. Stir occasionally until melted and smooth. Remove from the heat and stir in the vanilla.
  • In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and pale using an electric mixer, at least 3 minutes. Stir into the melted chocolate and set it back over the pan of simmering water. Whisk constantly until thick, 3 to 4 minutes. Pour into the cooled crust and smooth the top.
  • Heat the heavy cream in a small saucepan. When warm, stir in the remaining chocolate chips until melted. Remove from the heat and stir in the brandy. Pour over the truffle filling. Refrigerate for several hours to set before serving.

Nutrition Facts : Calories 692.3 calories, Carbohydrate 48.2 g, Cholesterol 158.4 mg, Fat 57.4 g, Fiber 5.6 g, Protein 6.3 g, SaturatedFat 23.4 g, Sodium 14.2 mg, Sugar 40.8 g

CHOCOLATE-PECAN TRUFFLES



Chocolate-Pecan Truffles image

Melted chocolate, cream and sweetened cream cheese are blended, shaped into balls and rolled in pecans for decadent candies that are ideal for gifts.

Provided by My Food and Family

Categories     Recipes

Time 4h30m

Yield Makes about 3 dozen truffles or 18 servings, 2 truffles each.

Number Of Ingredients 5

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1/4 cup whipping cream
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 cup finely chopped toasted pecans

Steps:

  • Place chocolate and cream in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Cool slightly.
  • Beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Gradually add chocolate mixture, mixing well after each addition; cover. Refrigerate 4 hours.
  • Shape chocolate mixture into 1-inch balls, using melon baller or teaspoon; roll in pecans. Store in airtight container in refrigerator for up to 1 week. Serve in paper liners.

Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

PECAN PIE TRUFFLES



Pecan Pie Truffles image

These festive truffles from Hannah Kaminsky, a columnist at VegNews Magazine, combine the rich flavors of pecan pie under a thin layer of smooth chocolate. (To make these vegan, be sure to use vegan dark chocolate.) Like traditional rum balls, these offer a slightly alcoholic kick, so be sure to monitor any underage guests.

Provided by Tara Parker-Pope

Categories     pies and tarts, dessert

Time 2h30m

Yield 24 truffles

Number Of Ingredients 8

2 1/2 cups pecans, toasted and finely chopped
1 cup graham cracker crumbs (from about 8 whole graham crackers)
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

Steps:

  • 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.
  • Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
  • In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 69 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

  • Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate is a good choice.
  • Make sure the cream is very cold before whipping it. This will help it to whip up quickly and smoothly.
  • Don't overbeat the whipped cream. It should be stiff but not grainy.
  • Chill the truffles for at least 30 minutes before serving. This will help them to set and firm up.
  • Store the truffles in the refrigerator for up to 2 weeks.
  • For a fun variation, try dipping the truffles in melted white chocolate or dark chocolate instead of cocoa powder.
  • You can also add a variety of other ingredients to the truffles, such as chopped nuts, dried fruit, or spices.

Conclusion:

German Chocolate Pecan Truffles are a delicious and decadent treat that is perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple ingredients, you can create a batch of these truffles that will be sure to impress your friends and family. So next time you are looking for a sweet treat, give these German Chocolate Pecan Truffles a try. You won't be disappointed!

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