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Smoothest Ever Truffles

Chef.at.Home's picture
Ingredients
  Pecan pieces 2 Cup (32 tbs)
  Butter 7 Tablespoon
  Salt 1⁄4 Teaspoon
  Semisweet chocolate/4 bars, 2.6 ounces each hershey's king size special dark 11 Ounce, broken coarsely into 1 inch pieces (Good Quality, Such As Lindt Or Tobler)
  Milk chocolate 6 Ounce, broken coarsely into 1 inch pieces
  Egg yolks 5 Large
  Heavy cream 1⁄4 Cup (4 tbs)
  Liqueur 1⁄4 Cup (4 tbs) (Chambord / Amaretto / Grand Marnier)
Directions

Preheat the oven to 350°F.
Spread the pecans on a large baking sheet and toast until lightly browned, about 10 to 12 minutes.
Remove from the oven and stir in 3 tablespoons of the butter and the salt while the pecans are hot.
Let stand until cool to the touch.
Chop the pecans in 2 batches in a food processor with the steel knife with quick on/off pulses until finely chopped.
Set aside.
Combine the semisweet chocolate and milk chocolate in the food processor with the steel knife and process until finely chopped.
Set aside.
Heat the egg yolks and cream in an 8-inch heavy skillet over low heat, stirring constantly with a fork or spatula flat against the bottom of the pan.
The split second that you feel thickening, remove the skillet from the heat and keep stirring.
Add the remaining 4 tablespoons butter and stir well.
Add the chocolate and liqueur.
Stir constantly until the chocolate just melts.
Continue to stir for 1 minute.
Place the skillet in the refrigerator to set the chocolate.
When the chocolate is partly firm, shape the mixture into 1 -inch balls with a spoon and roll each in chopped pecans.
Keep the truffles covered and refrigerated.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Ingredient: 
Nut

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