Coconut-Pecan Truffles
from Southern Living 2021 Annual Recipes
Ingredients (makes 24 bite-size truffles):
- 8 oz. high-quality bittersweet chocolate, finely chopped [NOTE: I used Ghirardelli 60% Dark Chips]
- 2/3 cup heavy whipping cream
- 1 TBS unsalted butter
- 1/4 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- Pinch of kosher salt
- 6 TBS unsweetened finely shredded coconut
- 1 1/4 cups toasted pecans, finely chopped/ground
Directions:
Step 1: Place chopped chocolate in a heatproof bowl. Bring cream and butter to a simmer in a small saucepan over medium heat, stirring occasionally. Do not let mixture boil! Pour hot cream mixture over chocolate, and let stand 1 minute.
Step 2: Whisk the chocolate until smooth and shiny. Add vanilla, cinnamon, salt, and coconut to chocolate mixture. Stir to combine, scraping down side of bowls as necessary.
Step 3: Tap bowl on counter so chocolate truffle mixture has a smooth top surface. Cover and refrigerate for at least 4 hours, until firm. [NOTE: I chilled the chocolate truffle mixture overnight, and it worked great!] Place the chopped/ground pecans in a shallow dish. Scoop a heaping teaspoon of the truffle mixture, and use your hands to quickly roll into a ball. Gently roll in pecans to coat. Place the coated truffles in small fluted paper candy liners, then place on a plate. Cover and refrigerate for 1 hour before serving. Store any leftover truffles in an airtight container in the refrigerator.
These simply decadent truffles are so good! Be sure to use good-quality chocolate, because the chocolate is definitely front and center in these silky truffles. The combination of coconut and pecans is iconic in the South -- think Hummingbird Cake and German Chocolate Cake -- so these truffles are perfection to my family! These would make a fabulous last-minute hostess gift...or addition to a Christmas cookie/sweet platter. Trust me...they'll go quick!
Disclosure: I received a review copy of Southern Living 2021 Annual Recipes as part of the ABRAMS Publishing Dinner Party blogging group. All opinions shared are solely my own.
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