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Pecan Pie Truffles Recipe

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4.4 from 1 review

  • Author: Emma
  • Total Time: 1 hour 30 minutes
  • Yield: 36 truffles

Description

These Pecan Pie Truffles offer a delightful twist on traditional pecan pie, perfect for holiday gatherings. Made with a crumbly pecan and vanilla wafer cookie mixture, sweetened with brown sugar and corn syrup, then dipped in rich white or dark chocolate and topped with pecan halves, these bite-sized treats deliver all the classic flavors of pecan pie in a convenient, elegant candy form.

Ingredients

Truffle Mixture

  • 2 ½ cups pecans
  • 1 cup vanilla wafer cookies
  • ¾ cup light brown sugar, packed
  • ⅓ cup light corn syrup
  • 1 teaspoon pure vanilla extract

Chocolate Coating & Garnish

  • 10 ounces Ghirardelli white chocolate wafers
  • 10 ounces Ghirardelli dark chocolate wafers
  • 36 pecan halves

Instructions

  1. Process Pecans and Cookies: In a food processor, pulse the pecans and vanilla wafer cookies until they form fine crumbs. Transfer this crumb mixture into a large mixing bowl.
  2. Mix Ingredients: Add the brown sugar, light corn syrup, and pure vanilla extract to the bowl with the crumbs. Stir thoroughly with a spoon until all ingredients are fully combined into a sticky dough-like mixture.
  3. Form Truffle Balls: Using a one-tablespoon scoop, drop scoops of the mixture onto a parchment paper-lined, freezer-safe baking sheet. Roll each scoop between your hands until smooth and ball-shaped. Place the baking sheet in the freezer and chill the truffle balls for about 30 minutes to set.
  4. Melt Chocolates: While the truffles chill, melt the white and dark chocolate wafers separately according to the package instructions, preparing two dipping bowls.
  5. Dip Truffles in Chocolate: Using a toothpick, dip each cold truffle ball into the melted white or dark chocolate, tapping gently on the bowl’s edge to remove excess chocolate. Place the dipped truffles back onto the parchment paper. Remove the toothpick and immediately top each truffle with a pecan half to cover the hole.
  6. Work in Two Batches: To ensure smooth coating, dip half of the truffles first while keeping the other half in the freezer. Then, proceed with dipping the remaining truffles. This keeps the centers cold, helping the chocolate set faster and more evenly.
  7. Storage and Serving: Store the finished truffles in an airtight container. They can be refrigerated for up to 7 days and are best served cold, although room temperature does bring out delicious flavors as well.

Notes

  • Crumbly Mixture: The truffle mixture will be crumbly at first; use the warmth from your hands to roll the truffles into smooth balls, which may feel sticky.
  • Make Ahead: The truffle centers can be frozen for a couple of days before dipping to save time, stored in a container to prevent freezer burn.
  • Batch Dipping: Dip truffles in two batches, keeping half frozen while you coat the others; this keeps them cold and helps the chocolate set quickly.
  • Toast Pecans: For enhanced flavor, toast pecans before using them in the recipe.
  • Storage: Keep truffles refrigerated to enjoy cold or store at room temperature tightly covered; consume within a week for optimal taste and texture.
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Category: Candy
  • Method: No-Cook
  • Cuisine: American

Find it online: https://myeasyplate.com/pecan-pie-truffles-recipe/