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Chocolate Pecan Pie Truffles

Chocolate pecan pie truffles combine toasted pecans, graham cracker crumbs, and a buttery brown sugar filling in a semisweet chocolate shell. Chill the centers until firm, then dip them for a rich, crisp coating.
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Prep Time 25 minutes
Cook Time 11 minutes
Cooling and chilling 1 hour 40 minutes
Total Time 2 hours 16 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1.5 cup pecans halves
  • 0.25 cup unsalted butter
  • 0.5 cup light brown sugar packed
  • 0.25 cup light corn syrup
  • 1 cup graham cracker crumbs
  • 1 tsp vanilla extract
  • 0.25 tsp kosher salt
For the chocolate coating
  • 12 oz semisweet chocolate chopped
  • 1 tsp neutral oil

Equipment

  • 1 rimmed baking sheet
  • 1 2-quart saucepan
  • 1 microwave-safe bowl

Method
 

Make the filling
  1. Heat the oven to 350°F.
  2. Spread the pecan halves on a rimmed baking sheet and toast for 7–9 minutes, until fragrant.
  3. Cool the pecans completely, then finely chop them.
  4. In a 2-quart saucepan over medium heat, melt the butter with the light brown sugar and light corn syrup, stirring until smooth and bubbling.
  5. Simmer for 2 minutes, stirring.
  6. Remove the saucepan from the heat and stir in the graham cracker crumbs, chopped pecans, vanilla extract, and kosher salt.
  7. Let the mixture cool for 15 minutes.
  8. Cover the mixture and refrigerate for 30–45 minutes, until firm enough to scoop.
  9. Line the baking sheet with parchment paper.
  10. Roll the mixture into 24 balls about 1 inch wide and arrange them on the lined sheet.
  11. Refrigerate the balls for 30 minutes, until firm.
Make the chocolate coating
  1. Melt the chopped semisweet chocolate with the neutral oil in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each, until smooth.
  2. Dip each chilled ball in the chocolate and let the excess drip back into the bowl.
  3. Return the coated truffles to the lined sheet.
  4. Refrigerate for 15–20 minutes, until the coating is set.
  5. Store the truffles in an airtight container in the refrigerator.

Notes

For a neater chocolate coating, make sure the centers are thoroughly chilled before dipping. Store in an airtight container in the refrigerator for up to 2 weeks; freeze for up to 2 months. For a gluten-free version, use gluten-free graham cracker crumbs.