Pecan Pie Truffles

The holidays are coming and it is my duty to help you prepare.  So here’s a treat you can freeze ahead of time.  Since I’ve not made these you’d better try them first and let me know if I should make them.

Pecan Pie Truffles

“Get ready for the most intense holiday goodie you’ve ever tried. These fabulous truffles, created by the VegNews food columnist Hannah Kaminsky, are outrageously flavorful and combine the best part of pecan pie (pecans, sugar and bourbon) in a thin layer of smooth chocolate. Like traditional rum balls, these offer a slightly alcoholic kick, so be sure to monitor any underage guests!”

Ingredients
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

TEST BATCH Preparation
1. 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. (lick your fingers to make sure the mixture isn’t spoiled).

2. Form mixture into walnut-sized balls,(Lick fingers some more to make sure mixture hasn’t spoiled in the process) then place on a cookie sheet (Eat a few of the balls to make sure the texture is right) and freeze for 2 hours. (The best way to tell if the balls are frozen is to eat a ball every few minutes)

3. (Eat some chocolate first to make sure it’s not spoiled) In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate.  (Taste melted chocolate to make sure it’s the right consistency) Line a baking sheet with parchment paper. (Before dipping, eat a couple of frozen balls to make sure they are still frozen) Dip the frozen balls into the melted chocolate,  (Eat more balls to make sure that the chocolate and the other ingredients are compatible) then place onto prepared baking sheet. Let sit for 15 minutes or until firm. (The best way to tell if balls are firm is to eat a few balls every few minutes)

4.  If any Pecan Pie Truffles are left, eat them and finish off the bottle of bourbon.  You deserve to celebrate the fact you are prepared for the holidays way ahead of time.

Yield: 24 truffles.

Chocolate, pecan pie

Bourbon gives a tiny kick

Don’t truffle with me.

13 thoughts on “Pecan Pie Truffles

  1. I saw that picture, swooned then melted in my chair. Then I read your instructions and I must say they are bang on! I did the same thing one year when I made rum balls with a friend of mine from work. We followed the same type of instructions except for the last one. She still had to drive home and we promised family we would still have some rum balls to put in the freezer for the holidays.

    Thanks for prompting a happy memory to come out again.

    Like

  2. If I can substitute kaluha for the bourbon, then I’m in. Did make truffles once for a new year’s eve party. Fun part was rolling them in different coatings: toasted coconut, cocao, finely chopped nuts, sprinkles, and icing sugar. The truffles were made with dark chocolate, but no pecans.
    I love pecan pie! It is my favo(u)rite pie these days.

    Like

  3. Ok………….I LOVE THIS RECIPE!!!!!! The bourbon isn’t so bad either! I can just feel these going right to my fanny!!!!!! Where do you find all of these?? I’ll send you my recipe for Preacher Balls (named for my ex-husband who became a pastor)!!

    Holidays ……….here we come!!

    Love to Max!!

    Like

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