Best 7 Pecan Butter Truffles Recipes

CHOCOLATE COVERED PECAN BUTTER TRUFFLES

Steps:

• Pour the pecans into a large skillet and toast, stirring often, over medium, heat until fragrant. This will take about 4 to 8 minutes.
• Pour the toasted pecans into a food processor and blend, pausing to scrape down the sides with a spatula often. It will be crumbly at first, but will eventually blend into super-creamy goodness after five to fifteen minutes (mine took about 6 minutes).
• Add a pinch of kosher salt. Blend again, taste, and add more salt if needed.
• Dump the pecan butter into a large bowl, or bowl of a stand mixer, beat the pecan butter and butter until combined. add vanilla and beat until smooth. Add the powdered sugar and beat until combined. The dough will not be stiff.
• Line two baking sheets with wax paper.
• Using a teaspoon size spoon, scoop the dough onto the baking sheets. Try to be as neat as possible, you want a somewhat round shape.
• Freeze the balls for 45 minutes to an hour.
• While freezing, melt chocolate chips in a double boiler or microwave (stirring every 30 seconds).
• Remove one pan of pecan butter balls from freezer( if you would like to shape your balls better, now is the time, but do so quickly) and immediately dip, covering the ball completely in chocolate. Repeat with the remaining pan.
• Refrigerate until ready to serve - at least 25 minutes. If desired drizzle with melted chocolate before serving.

BOURBON PECAN CHOCOLATE TRUFFLES

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 PECAN TRUFFLES

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.

BOURBON-PECAN TRUFFLES

Steps:

• In a medium saucepan, bring cream to a boil; remove from heat, and add chocolate and bourbon. Let stand 3 minutes; whisk until smooth. Transfer chocolate mixture to a medium bowl, and refrigerate, uncovered, until thick and firm enough to spoon out in mounds, about 2 hours.
• Line a rimmed baking sheet with parchment or waxed paper. Drop level tablespoons of chocolate mixture onto baking sheet. Refrigerate chocolate mounds until firm, 30 minutes.
• Place pecans in a shallow bowl. Using hands, roll each chocolate mound into a ball; roll balls in pecans, pressing lightly to adhere, and place on baking sheet. Refrigerate truffles until set, 30 minutes to 1 hour.

PECAN PIE TRUFFLES

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.

TOASTED PECAN BUTTER

Steps:

• Preheat oven to 325 degrees F/165 degrees C.
• Spread the pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
• Pulse the brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.

PECAN-BUTTER TRUFFLES

Steps:

• Finely chop 1/2 cup pecans.
• In a food processor grind remaining 2 cups pecans with a pinch salt, occasionally scraping down side of bowl, until pecans release their oil and mixture becomes a smooth paste, about 3 minutes. Transfer pecan butter to a bowl and stir in remaining ingredients until combined well.
• Form level teaspoons of pecan butter into balls and roll, no more than 2 at a time, in chopped pecans, pressing pecans gently to make adhere. Chill truffles, in layers separated by wax paper, in an airtight container at least 1 hour, or until firm, and up to 4 days.