Chocolate truffles with pecans and cherries
Votes: 1
Time: 4 hours 35 minutes
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Calories 59, total fat 4 G., saturated fats 2 G., proteins 0 G., carbohydrates 6 G., fiber 1 G., cholesterol 5 mg, sodium 6 mg, sugar 5 G.
Calories 59, total fat 4 G., saturated fats 2 G., proteins 0 G., carbohydrates 6 G., fiber 1 G., cholesterol 5 mg, sodium 6 mg, sugar 5 G.
These soft chocolate truffles are filled with toasted pecan pieces and sweet-tart dried cherries, coated with crunchy turbinado sugar. Make them as a gift for loved ones or as a treat with a cup of coffee—handmade chocolates are stylish and unique.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup pecan pieces
- 100 g dark chocolate, very finely chopped
- 100 g semi-sweet chocolate, very finely chopped
- 1 teaspoon pure vanilla extract
- A pinch of coarse salt
- 0.5 cups heavy cream
- 1 tbsp unsalted butter
- 0.5 cups dried cherries, very finely chopped
- Turbinado sugar, for dusting
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Recipes with similar ingredients: pecans, dark chocolate, truffles, cream, semi-sweet chocolate, dried cherries
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spread the pecans on a rimmed baking sheet and bake until toasted, 8-10 minutes. Let cool completely, then chop very finely.
- Place the bittersweet and semisweet chocolate, vanilla extract, and salt in a large bowl. Heat the heavy cream and butter in a small saucepan over medium heat until steaming and melted; pour over the chocolate and let sit for 5 minutes. Stir until the chocolate is melted and the mixture is smooth. If any chocolate chunks remain, microwave in 30-second intervals, stirring, until smooth. Add the pecans and cherries and stir to distribute evenly.
- Let cool to room temperature, then cover with plastic wrap and refrigerate until the chocolate mixture is firm but still pliable enough to scoop and form into balls, about 3 hours.
- Place sugar on a plate and line a baking sheet with parchment paper. Form the chocolate mixture into balls (about 1 heaping teaspoon each), then roll them in sugar to coat. Store in the refrigerator.
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