Ingredients
Equipment
Method
- Place the chopped pecans in a dry skillet set over medium heat and cook, stirring often, for 5 to 7 minutes until golden and aromatic. Transfer to a plate and cool completely.
- In a large mixing bowl, blend the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Fold the cooled pecans into the cream cheese mixture until evenly combined.
- Scoop out about 1 tablespoon portions of the mixture and roll into balls with your hands. Arrange them on a baking sheet lined with parchment paper.
- Chill the formed truffles in the refrigerator for 30 minutes to help them set and maintain their shape.
- Put the chocolate in a microwave-safe bowl and heat in 30-second bursts, stirring after each, until completely melted and smooth.
- One at a time, dip the chilled truffles into the melted chocolate using a fork. Let excess chocolate drip off, then return them to the parchment-lined sheet.
- Refrigerate the chocolate-coated truffles for 15-20 minutes, or until the coating is fully set and firm.
Nutrition
Notes
For the best flavor, toast your own pecans instead of using pre-chopped, raw ones. To prevent the filling from sticking as you roll, chill the mixture first and lightly coat your hands with powdered sugar. Store the truffles in an airtight container in the fridge for up to five days, layering parchment between to prevent sticking. Allow the truffles to rest at room temperature for about 10 minutes before serving for a creamier texture. For gifting or parties, keep them chilled until just before serving, and transport with an ice pack if needed to keep the chocolate shell firm. These truffles are not ideal for nut-free adaptations, as the pecans are essential for classic flavor.