Description
Delicious and easy-to-make Pecan Pie Truffles that combine the rich flavors of pecans, graham crackers, and creamy chocolate. These bite-sized treats are perfect for holidays or special occasions, featuring a smooth cream cheese filling coated in a luscious chocolate shell.
Ingredients
Scale
Filling
- 1 cup finely chopped pecans
- 1 cup crushed graham crackers
- 1/2 cup powdered sugar
- 1/4 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 8 oz (225g) cream cheese, softened
Coating
- 1 1/2 cups semi-sweet chocolate chips or chopped chocolate
- 1 tablespoon coconut oil or vegetable oil (optional, for thinning chocolate)
Instructions
- Prepare the Filling: In a medium bowl, combine the finely chopped pecans, crushed graham crackers, and powdered sugar. Add the corn syrup, melted butter, and vanilla extract. Mix until well combined. Stir in the softened cream cheese until the mixture is smooth and well incorporated.
- Form the Truffles: Roll the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Refrigerate the truffles for at least 30 minutes to firm up.
- Prepare the Coating: In a heatproof bowl, melt the chocolate chips (and coconut oil, if using) over a double boiler or in the microwave in 30-second intervals, stirring between each interval until smooth.
- Dip the Truffles: Using a fork or a toothpick, dip each chilled truffle into the melted chocolate, coating completely. Allow excess chocolate to drip off. Place the coated truffles back on the parchment-lined baking sheet.
- Chill and Serve: Refrigerate the truffles until the chocolate coating is set, about 30 minutes. Store in an airtight container in the refrigerator until ready to serve.
Notes
- For easier dipping, chill the truffle mixture thoroughly before coating with chocolate.
- You can substitute semi-sweet chocolate with dark or milk chocolate based on preference.
- If the chocolate is too thick for dipping, add a small amount of coconut or vegetable oil to thin it.
- Store truffles in the refrigerator for up to one week.
- Be sure the cream cheese is softened to room temperature before mixing to ensure a smooth filling.
