Two years ago, when this blog was in its early infancy (not sure what phase we’re in right now…toddler or tween?) I did a Thanksgiving series, complete with tips on how to stay sane in the midst of hosting a large group…I hosted 25 or so that year, it was a smashing success and relatively low-stress. I am hosting this year, not sure how many yet…but I know that this recipe will be on the dessert table…Dark Chocolate Pecan Pie Truffles…oh my!
I do not have my usual step-by-step visual guide of instagram pics, I have only one scrumptious photo of the final product…it will be enough to make you want to gather all of these ingredients to ‘test’ them for yourself. Behold…
Oh my sinfuliciousness! I will strongly encourage you to refrain from substituting the Dove chocolates…Dove dark chocolate has this amazingly smooth, melt all over your fingers, silky texture that I have not found in other chocolate available in my regular grocery stores. They are a bit pricey, but well worth the extra cost.
|Dark Chocolate Pecan Pie Truffles|
- 2½ cups toasted pecans, finely chopped
- 1 cup graham cracker crumbs
- 1 cup dark brown sugar
- 2½ TBS cocoa
- pinch of salt
- 2 TBS dark karo syrup
- ¼ cup water
- 1 tsp vanilla
- 1 9 ounce bag Dove dark chocolate
- 2 tsp shortening
- Stir nuts, graham cracker crumbs, sugar, salt and cocoa until well mixed.
- Add karo syrup, vanilla, and water. Blend well.
- Form mixture into small balls and place on a cookie sheet.
- Place in freezer for 1-2 hours.
- Melt chocolate and shortening in a double boiler.
- Line a cookie sheet with waxed or parchment paper.
- Dip frozen balls into melted chocolate and place on lined cookie sheet.
- Put dipped balls into freezer for additional 30 minutes.
- Store in freezer or refrigerator.
Today’s secret revealed…I know this seems a bit premature, but Thanksgiving is only 3 months away! I need to start figuring out how many to expect so I can start planning!