Pecan and Cherry Chocolate Truffles
- Level: Easy
- Yield: 36 truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 59
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 0
- Cholesterol
- 5
- Sodium
- 6
- Total: 4 hr (includes cooling and chilling times)
- Active: 35 min
Ingredients
1/3 cup pecan pieces
4 ounces bittersweet chocolate, very finely chopped
4 ounces semisweet chocolate, very finely chopped
1 teaspoon pure vanilla extract
Pinch of kosher salt
1/2 cup heavy cream
1 tablespoon unsalted butter
1/2 cup dried cherries, very finely chopped
Turbinado sugar, for rolling
Directions
- Preheat the oven to 350 degrees F.
- Spread the pecans on a rimmed baking sheet and bake until browned and toasted, 8 to 10 minutes. Let cool completely, then chop very finely.
- Put the bittersweet chocolate, semisweet chocolate, vanilla, and salt in a large bowl. Heat the heavy cream and butter in a small saucepan over medium-low heat until the cream is steaming and the butter has melted; pour over the chocolate, then let sit for 5 minutes. Whisk together until the chocolate has melted and the mixture is smooth. If there are any bits of unmelted chocolate left, microwave in 30-second increments, stirring after each, until smooth. Add the pecans and cherries and stir to combine.
- Cool the mixture to room temperature and then cover with plastic wrap and refrigerate until the mixture is firm but still pliable enough to scoop and roll, about 3 hours.
- Spread some sugar on a plate and line a baking sheet with parchment paper. Shape heaping teaspoons of the chocolate mixture into balls and then roll in the sugar to coat. Store in the refrigerator.