Wednesday, August 20, 2014

Chocolate Pecan Pie Truffles: Chocolate Pecan Pie Day!

Today is National Chocolate Pecan Pie Day! Well, that's Derby Pie to me, because Pecan Pie is all about the chocolate, corn syrup, pecans--and bourbon! I posted a Recipe Round-up of Kentucky Derby Pie in May, just in time for the Kentucky Derby. I also posted great recipe for Frozen Chocolate Pecan Pie from my friend Emily Stashower. And, last November I posted a Recipe Round-up for Chocolate Pecan Pie. You see a pattern here. I love Pecan Pie!

So for today, I thought I'd post a recipe for Pecan Pie Truffles. The original recipe was from a 2012 issue of Southern Living for Kentucky Derby Truffles! I adapted the recipe slightly. This is such an easy recipe, and these are great! As always, use the very best ingredients for the best taste!

CHOCOLATE PECAN PIE TRUFFLES

Ingredients
12 ounces dark chocolate (70-85% cacao), chopped
1 -1/2 Tbsp sweet cold butter, cubed
2 tsp Madagascar vanilla extract
9 Tbsp heavy cream
1/4 cup good Kentucky Bourbon
1 (5.3-oz.) package pure butter shortbread cookies, crushed  (I use Walker's)
2 cups finely chopped roasted, salted pecans

Directions
 Combine first 3 ingredients in large glass bowl. Cook cream and bourbon in small saucepan over medium heat 3 to 4 minutes or until mixture is hot but not boiling. (Mixture will steam, and bubbles will form around edge of pan.) Pour cream mixture over chocolate. Let stand 1 minute.

Stir chocolate mixture until melted and smooth. (If mixture doesn't melt completely, microwave at HIGH 30 seconds.) Stir in crushed cookies. Cover and chill 3 hours or until firm.

Shape into 1-inch balls (about 2 tsp per ball). Roll in chopped pecans. Place on wax or parchment paper-lined baking sheets. Chill 1 hour. Store in an airtight container in refrigerator up to 5 days.


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