NO BAKE BOURBON PECAN TRUFFLES RECIPE - (4.7/5)
Provided by SAEB
Number Of Ingredients 8
Steps:
- Combine the chopped pecans, crushed graham crackers, brown sugar, and salt in a mixing bowl.. Add the maple syrup, bourbon, and vanilla extract and use your hands to work all the ingredients until thoroughly combined. Form balls by scooping a heaping tablespoon size amount of mixture and rolling in the palms of your hands to form balls. Place these on a cookie sheet lined with wax paper, parchment, or on a Silpat (what I use). Insert a toothpick into each one. Place in your freezer for about 2 hours, or until set. Remove them about 30 minutes prior to serving. They are delicious even when served still frozen! You can also dip them in melted chocolate fondue style! Let your imagination run.
PECAN PIE TRUFFLES
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
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
BOURBON PECAN CHOCOLATE TRUFFLES
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
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.
CHOCOLATE-PECAN TRUFFLES
Provided by Florence Fabricant
Categories easy, dessert
Time 4h
Yield About 50 truffles
Number Of Ingredients 5
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
CHOCOLATE-BOURBON TRUFFLES
The perfect hedonist dessert is one chocolate truffle, followed by one more. Though these look fancy, they're actually quite simple to prepare.
Provided by David Tanis
Categories easy, candies, dessert
Time 20m
Yield 16 to 18 truffles
Number Of Ingredients 7
Steps:
- Set a stainless steel mixing bowl over a pan of boiling water to make a double boiler. Put chocolate, cream and salt in bowl and heat until chocolate is completely melted, about 15 minutes.
- Add vanilla and bourbon and whisk thoroughly, until mixture is smooth and shiny. Pour into a pie plate or baking dish, cover with plastic wrap and refrigerate until firm, about 1 hour.
- Use a melon baller or soup spoon to make rough 1/2-ounce spheres. Roll between cocoa-dusted palms, then in crushed nuts. Refrigerate, but don't serve them ice cold; remove from the refrigerator 10 minutes before serving.
DATE-PECAN BOURBON TRUFFLES
Steps:
- Line cookie sheet with foil. Mix dates and 1 tablespoon bourbon in bowl; set aside. Bring cream, syrup, butter and nutmeg to simmer in heavy medium saucepan, stirring frequently. Remove from heat. Add chocolate and whisk until smooth and melted. Stir in date mixture and remaining 1 tablespoon bourbon. Freeze mixture until firm enough to mound on spoon, stirring occasionally, about 20 minutes.
- Drop chocolate mixture by rounded tablespoons onto foil-lined sheet. Freeze until almost firm, about 10 minutes. Roll each mound in pecans. Chill until firm. (Can be prepared 2 weeks ahead. Cover and keep refrigerated.) Serve cold.
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