My baking tends to go in phases: cupcakes, muffins, truffles … This recipe is from my “truffle phase” where I loved recreating treats that I already liked into little bite-size balls.
These little truffles are inspired by the classic holiday dessert, pecan pie. Instead of using corn syrup, the tasty bites are sweetened with brown sugar, maple syrup and molasses. The addition of graham cracker crumbs helps form the dough and gives a nod to the pie crust. And the chocolate coating adds a little extra flavor and a decorative touch. Because the pecans are finely chopped, you get uniform flavor throughout instead of some pies where you get a lot of gooey syrup and only a few bites with nuts.
Pecan pie can be overwhelmingly sweet, so these truffles are the perfect bite-size alternative. They are wonderful for bringing to Thanksgiving, a Christmas party, or you can even put them in little boxes or tins to give as homemade holiday gifts. For easy handling and a nice festive presentation, place each truffle in a mini cupcake liner after the chocolate hardens.
2-1/2 cups pecans, toasted and finely chopped
1 cup graham cracker crumbs
1 cup light brown sugar, packed
1/2 teaspoon salt
5 Tablespoons pure maple syrup
1/4 cup molasses
1-1/2 teaspoons vanilla extract
1 lb. of melting milk chocolate
In a mixing bowl, combine the pecans, graham crackers, brown sugar and salt.
Add the maple syrup, molasses and vanilla, and mix well to incorporate.
Place the bowl in your freezer for 30 minutes to an hour.
Roll the mixture into 1-inch balls, using your hands to compress the mixture as needed.
Place rolled truffle balls on a baking sheet lined with parchment and refrigerate for at least 30 minutes, or even overnight.
Melt dipping chocolate using a double boiler (or microwave-safe bowl if you prefer).
Dip each ball into the melted chocolate. Lightly shake off excess chocolate. A useful technique to try is to use a spoon to dip the dough ball into the melting chocolate. After it is coated, pick up the ball using the spoon, then shift the ball onto a fork, so it rests sitting on the tongs. Gently shake over the bowl, letting excess chocolate drip off.
Place chocolate covered ball on a second cookie tray lined with parchment paper or foil.
If using sprinkles, lightly shake over truffles before the chocolate coating hardens. If you wish to do a chocolate drizzle, refrigerate for about 15 minutes first. An easy technique for achieving a delicate drizzle is to dip a fork in melted chocolate, then lightly shake the fork back and forth over the tray of truffles.
Refrigerate finished truffles for 1 hour before serving. If making in advance or as gifts, store in an air-tight container.
Makes 3-4 dozen truffles.
Tip: If you think these sound good, stay tuned. I took these truffles and put them inside cupcakes!