Chocolate Covered Pecan Butter Truffles
These Chocolate Covered Pecan Butter Truffles are rich, creamy, and indulgent—a perfect sweet treat for any occasion!
Servings: 20 servings
Ingredients
- 3 cups raw pecans toasted and ground into a smooth butter
- 1 teaspoon kosher salt to balance sweetness
- 1 cup butter softened (2 sticks)
- 3 cups powdered sugar for sweetness
- 2 teaspoons vanilla extract for flavor
- 3-4 cups chocolate chips semi-sweet or milk
Instructions
Directions
- Step 1: Prepare the Pecan Butter - Toast the raw pecans in a preheated oven at 350°F (175°C) for about 8-10 minutes until fragrant. Allow to cool slightly, then blend in a food processor until smooth.
- Step 2: Make the Truffle Mixture - In a large mixing bowl, combine the pecan butter, softened butter, kosher salt, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Step 3: Chill the Mixture - Cover the bowl with plastic wrap and refrigerate for about 30 minutes.
- Step 4: Form the Truffles - Use a small cookie scoop or hands to form mixture into small balls, about 1 inch in diameter. Place on a baking sheet lined with wax paper.
- Step 5: Chill Again - Return the truffles to the refrigerator for another 30 minutes.
- Step 6: Melt the Chocolate - Melt chocolate chips using a double boiler or microwave.
- Step 7: Coat the Truffles - Dip each truffle in melted chocolate until fully coated. Allow excess chocolate to drip off.
- Step 8: Set the Coating - Place coated truffles back in the refrigerator for about 15-20 minutes until chocolate is set.
- Step 9: Serve and Enjoy - Your truffles are ready to serve!
Equipment
- Food Processor
- Mixing Bowls
- Spatula
- Baking Sheet
- Double boiler or microwave-safe bowl
- Wax paper or parchment paper
Notes
- Store truffles in an airtight container in the fridge for up to two weeks.
- Freeze truffles for up to three months, layering with parchment paper.
- Experiment with different nuts for a unique twist on the recipe.