GERMAN CHOCOLATE PECAN TRUFFLES
My sister-in-law, Jennifer, loves German chocolate. With her in mind, I experimented in the kitchen and came up with nutty truffles. They make a fun gift packed in a festive box or tin.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 7
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.
Nutrition Facts :
CRANBERRY PECAN CHEESE BALL RECIPE BY TASTY
Here's what you need: cream cheese, shredded sharp cheddar cheese, dried cranberry, chopped pecan, sliced green onion, crackers
Provided by Tucker Iida
Categories Appetizers
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mix softened cream cheese, sharp cheddar, dried cranberries, pecans, and green onions until well-combined.
- Form into a ball, then roll in more chopped pecans to coat.
- Serve with crackers of your choice.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 6 grams, Sugar 5 grams
CHOCOLATE TRUFFLES WITH PECANS AND DRIED CRANBERRIES
Categories Candy Chocolate Nut Dessert Freeze/Chill Christmas Thanksgiving Kid-Friendly Cranberry Dried Fruit Pecan Winter Shower Chill Edible Gift Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 36
Number Of Ingredients 9
Steps:
- Stir cream, butter, syrup, and cranberry concentrate in heavy large saucepan over medium-high heat until mixture comes to boil. Remove from heat. Add chocolate and whisk until melted. Mix in cranberries and pecans. Pour truffle mixture into 11x7-inch glass dish. Freeze until firm, about 50 minutes.
- Cut truffle mixture into 36 portions. Lift each out and roll between palms into round. Place on baking sheet. Roll truffles in powdered sugar or cocoa powder. Cover and chill up to 1 week. Serve cold.
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- Combine Karo®, butter and cream in a 1-quart saucepan. Bring to a boil over medium heat. Remove from heat. Add semisweet and unsweetened chocolate; stir until completely melted. Stir in vanilla.
- Pour into shallow baking pan lined with plastic. Cover and refrigerate about 3 hours or until firm.
- Transfer chocolate mixture out of pan to a plate, remove plastic wrap. Scoop chocolate mixture by tablespoonful. Roll mixture between hands to form a bowl. Press 1 large pecan piece into center of each truffle, rolling again to smooth indentation. Roll truffles in chopped pecans. Store in a tightly covered container in the refrigerator.
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