Sunday, January 8, 2017

English Toffee Truffles: National English Toffee Day!

Today is English Toffee Day, and if you're a frequent reader of this blog, you know I love Toffee. I've been a judge of Toffee two years running now for the International Chocolate Salon. And although I've posted Toffee recipes over the years, I don't think I've ever posted one for English Toffee Truffles. This recipe adapted from is so easy. As always, the flavor will change with your ingredients, so use the best!

English Toffee Truffles

8 ounces semisweet chocolate
1/3 cup unsalted butter
2 Tbsp whipping cream
3/4 cup finely chopped pecans, toasted
5 small English Toffee-flavored candy bars, crushed (i.e. Heath Bars or Chopped Toffee)

Heat chocolate squares and butter in a saucepan over medium-low heat, stirring constantly, until melted. Remove from heat; stir in cream. Let cool 5 minutes. Stir in pecans.
Cover and chill 2 hours or until mixture is firm.
Shape chocolate mixture into 1" balls; roll in crushed toffee candy.
Store truffles in refrigerator up to one week.

Tips: Crush toffee bars easily by sealing them in a heavy-duty, zip-top plastic bag, crush with a rolling pin. Use a 1 1/4" metal scoop to shape into truffles. It streamlines the process.

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