If you haven’t noticed, pecans are my jam. My fiancé says it’s because I grew up in the South, but I think it’s because they’re yummy (though, just generally, he could probably live without any nuts).
I found this recipe on the New York Times website and usually I find that what they have there can be unnecessarily complicated, but this looked easy (again, lazy = me) and straightforward.
These Pecan Pie Truffles taste exactly like a pecan pie. The pecans are toasted so they have a nice warm, nutty flavor and combined with the sweet maple syrup to trick your tongue into thinking it’s pie and the dark chocolate coating is a nice offset to all the sweetness inside.
2 1/2 cups pecans, toasted and finely chopped
1 cup graham cracker crumbs (from about 8 whole graham crackers)
1 cup dark brown sugar, packed
1/2 teaspoon salt
2 tablespoons maple syrup
1 teaspoon vanilla
7 ounces dark chocolate
In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don’t, they’ll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.
Yield: 24 Truffles