Chocolate Pecan Caramel Truffles
Indulge in these velvety chocolate pecan caramel truffles, where rich chocolate meets crunchy pecans and a buttery caramel center. Perfect for celebrations or cozy nights in.
Ingredients
For the Truffle Mixture
- 1 cup pecans (chopped) Plus extra for rolling
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 1 cup brown sugar
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 pinch salt
- cocoa powder for rolling
Instructions
Preparation
- Preheat your oven to 350°F (about 175°C). Spread the chopped pecans on a baking sheet and toast them for about 5-7 minutes.
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and a pinch of salt until combined and bubbly. Add the heavy cream and vanilla extract, whisking until smooth. Simmer for about 5 minutes until thickened.
- In a large bowl, place the chocolate chips and pour the warm caramel mixture over them. Stir until creamy and shiny.
- Let the mixture cool to room temperature, then cover it with plastic wrap and chill in the fridge for about 2 hours.
- Once chilled, scoop or form bite-sized balls from the mixture and roll them in chopped pecans or cocoa powder. Place them on a parchment-lined baking sheet.
- Chill the rolled truffles in the fridge for about 30 minutes before serving.
Notes
For a twist, add a splash of rum or whiskey to the caramel. Store leftover truffles in an airtight container in the refrigerator for up to two weeks, or freeze for up to three months layered with parchment paper.