GERMAN CHOCOLATE PECAN TRUFFLES
My sister-in-law, Jennifer, loves German chocolate. With her in mind, I experimented in the kitchen and came up with nutty truffles. They make a fun gift packed in a festive box or tin.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; let stand for 5 minutes (do not stir). Whisk chocolate mixture until smooth. Stir in 1/4 cup coconut, 1/4 cup pecans, extract and salt. Cover and refrigerate for at least 1 hour or until firm., Shape chocolate mixture into 1-in. balls; roll in remaining coconut and pecans. Store in an airtight container in the refrigerator.
Nutrition Facts :
CHOCOLATE-PECAN TRUFFLES
Melted chocolate, cream and sweetened cream cheese are blended, shaped into balls and rolled in pecans for decadent candies that are ideal for gifts.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield Makes about 3 dozen truffles or 18 servings, 2 truffles each.
Number Of Ingredients 5
Steps:
- Place chocolate and cream in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Cool slightly.
- Beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Gradually add chocolate mixture, mixing well after each addition; cover. Refrigerate 4 hours.
- Shape chocolate mixture into 1-inch balls, using melon baller or teaspoon; roll in pecans. Store in airtight container in refrigerator for up to 1 week. Serve in paper liners.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
CHOCOLATE-PECAN TRUFFLES
Provided by Florence Fabricant
Categories easy, dessert
Time 4h
Yield About 50 truffles
Number Of Ingredients 5
Steps:
- Preheat a broiler. Spread the nuts on a foil-lined baking sheet and place under the broiler for about a minute to toast them lightly and evenly. Do not allow them to burn. Set them aside.
- Shave the chocolate into a heatproof mixing bowl and place the bowl over a pan of simmering water until the chocolate is nearly all melted. Remove the bowl and stir the chocolate until smooth. Stir in the nuts and allow to cool to room temperature.
- Stir in the butter and the bourbon. Refrigerate the mixture until it is firm.
- When firm, remove from the refrigerator and allow to soften for about 15 minutes. Place the cocoa in a shallow dish. Using a spoon, scoop half-tablespoons of the chocolate mixture, form somewhat uneven balls about an inch in diameter and roll them quickly into the cocoa. Refrigerate until ready to serve. The balls can also be frozen without the cocoa for later use and dusted with cocoa just before serving.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 1 milligram, Sugar 3 grams, TransFat 0 grams
GERMAN CHOCOLATE PECAN PIE
This looks like one I want to try for Thanksgiving. It's from Rachael Ray's magazine. Prep time does not include chilling time.
Provided by CookingONTheSide
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor, pulse the flour with 1/2 teaspoon salt.
- Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds.
- Drizzle in the ice water and pulse just until the dough comes together.
- Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.
- On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan.
- Cut the excess dough to leave a 1/2-inch overhang.
- Using your fingers, roll the dough edge under and crimp.
- Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
- Preheat the oven to 400º.
- Line the shell with foil and pie weights or dried beans; bake for 15 minutes.
- Remove the foil and beans, reduce the heat to 375º and bake for another 12 minutes.
- Meanwhile, in a medium bowl, whisk the eggs.
- In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth.
- Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
- Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes.
- Let the pie cool completely before slicing.
Nutrition Facts : Calories 699.9, Fat 50.3, SaturatedFat 19.7, Cholesterol 102.5, Sodium 354.4, Carbohydrate 63.1, Fiber 4.8, Sugar 32.7, Protein 7.5
WHITE CHOCOLATE PECAN TRUFFLES
Categories Candy Chocolate Dessert Wedding Pecan Brandy Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 16 truffles
Number Of Ingredients 5
Steps:
- In a small saucepan bring the cream to a boil, remove the pan from the heat, and add the chocolate, stirring until it is melted completely. Add the butter, stir the mixture until it is smooth, and stir in the brandy and 1/4 cup of the pecans. Transfer the mixture to a bowl and chill it, covered, for 4 hours, or until it is firm. Form the mixture by teaspoons into balls and roll the balls in the remaining 1/2 cup pecans. Chill the truffles in a baking pan for 1 hour, or until they are firm. The truffles keep in an airtight container, covered and chilled.
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- Position knife blade in a miniature food processor bowl; add 1/4 cup powdered sugar and coffee granules. Process until mixture resembles a fine powder; set aside.
- Melt chocolate in a heavy saucepan over low heat, stirring often. Remove from heat, and cool slightly.
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