I have been dying to create some recipes using our new, all-natural pecan butters. And since my sweet tooth was acting up this weekend, it does that a lot if you haven't noticed, I decided to try my hand at truffles. They turned out to be delicious! They were super simple to make and really quick to put together. Best part is if you're making these honey pecan truffles for an event or party, they can be made ahead of time without compromising any of their flavor.
Honey Pecan Truffles
Time: 1 hour Servings: 30 truffles
1/2 stick Unsalted Butter, softened
1/2 cup Honey Pecan Butter
1.5 cups Confectioner Sugar
1/2 tsp. Vanilla Extract
Pinch of Salt
4 oz. Milk Chocolate Wafers
2 oz. Dark Chocolate Wafers
Pinch of Salt
Using a stand mixer or hand mixer, beat butter using paddle attachment until light and fluffy, approx. 2 minutes
Add honey pecan butter to butter and mix well
Next add in confectioners sugar, 1/2 cup at a time
Once sugar is fully incorporated, add vanilla extract and a pinch of salt
On a parchment lined baking sheet, using a teaspoon, form individual balls and set them on baking sheet, place in refrigerator for 20-30 minutes
While the pecan butter mixture is chilling, melt your chocolate in the microwave in 20 second intervals, stir after each interval until melted and shiny in appearance
Pull the pecan balls from the fridge and using a fork, roll each of them in chocolate and place back on the baking sheet
Top with sprinkles or pecans and let sit until chocolate hardens
Devour all of them or share them, whichever you prefer!
Tips & Tricks
You definitely want to make sure that you refrigerate the pecan butter balls for at least 20 minutes or they will become misshapen when you're dipping them in chocolate. Not that I know from experience or anything.
It really is easiest to use chocolate wafers or bakers chocolate for dipping, as it's already been tempered; but it's not the end of the world if you use chocolate chips.
You can make the pecan butter mixture ahead of time and freeze them. Just be sure to let them thaw all the way before you dip them in chocolate.
Once made, place them in an airtight containers and eat within a week. But lets be honest, they'll never last that long.
This recipe can be easily cut in half or doubled, to fit whatever quantity to you need.
As a final word on these truffles, my youngest has been sitting in my lap the entire time I have been writing this post, pointing at the pictures sayings, "Want one." And if you can't trust a two year old to be brutally honest about how delicious or awful something is, then who can you trust?