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Butter Pecan Truffles

Author
JWU College of Culinary Arts

Yield
120 Truffles

Recipe ID
P00177

Ingredients
US standard
Metric
Butter, lightly browned
1 oz.
28 g
Milk Chocolate
14 oz.
397 g
Dark Chocolate
6 oz.
170 g
Pecans, toasted and ground
6 oz.
170 g
Cream, heavy
10 oz.
284 g
Cocoa
As needed
As needed
Milk chocolate, tempered
As needed
As needed
Pecans, toasted, chopped
As needed
As needed
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Brown the butter.
  4. Combine the chocolate and pecans.
  5. Boil heavy cream and pour over chocolate and pecans.
  6. Stir until melted.
  7. Add the butter and stir.
  8. Pour into a container and let it set overnight at room temperature.
  9. Using a pastry bag with a no. 6 straight tip, pipe truffles onto a parchment-lined sheet pan.
  10. Refrigerate until firm.
  11. Scoop with melon baller; using cocoa powder, roll into uniform balls.
  12. Dip truffles in tempered milk chocolate and roll in chopped toasted pecans.