Get the recipe below for these Chocolate Pecan Truffles.
Recipe by Mimi Council.
Chocolate Pecan Truffles
255 grams (2 cups) organic pecan halves
6 tablespoons (85 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
7 grams (1 teaspoon) organic blackstrap molasses
127 grams (1 cup) organic all purpose flour
1/4 teaspoon organic cinnamon
10 ounces (226 grams) organic milk chocolate, finely chopped
Line 2 baking sheets with parchment paper.
In a food processor, process pecans until fine. Be careful not to over process as they can turn into a paste. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and molasses and mix on low until combined. Add the flour, cinnamon, and ground pecans and mix on low until a dough forms.
Roll the dough into 25 balls and place on prepared baking sheets. Place the sheets in the freezer.
Using a double boiler, add about 80% of the milk chocolate and melt until it reaches 110°F on a chocolate thermometer. Remove from the heat and add in the remaining 20% of chocolate and stir to combine completely. Allow the chocolate to sit until it reaches 89°F. The chocolate should be in the tempering stage now. Remove the baking sheets from the freezer.
Using a fork, dip each ball into the milk chocolate and coat it completely, allowing the excess chocolate to drip off the fork back into the bowl. Place the chocolate dipped candy back onto the baking sheet. Repeat until they are all covered.
Place the baking sheets back in the freezer for about 5 minutes to harden quickly. Remove from the freezer again and drizzle the remaining chocolate over the tops to finish.
Store in a cool dry place, or in the fridge for up to 7 days.
Gluten Free – Replace the all purpose flour with 142 grams (3/4 cup plus 2 tablespoons) organic gluten free flour blend.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!