As exam season approaches, and stress levels hike. Here’s a super simple recipe to give you that short cooking break to recharge, and some delicious truffles for that mid-study snack break! Why reach for another pack of cheetos when you have gourmet truffles instead? And chocolate is good brain food, right? Right?!
The base for this truffle is the bourbon chocolate ganache from my cream puff recipe, and yes, the left over ganache can be easily transformed to beautiful truffles. Here you go, another Nommynoms recipe.
Now, back to studying…
Salted Pecan Crusted Bourbon Chocolate Truffles
- 9oz Bittersweet chocolate (mini buttons or chopped)
- 1 C Heavy cream
- 1 Tbsp Bourbon (optional) OR 2 tsp of ground espresso powder
- 2 C Pecans, crushed (or your favourite nut)
- 2 tsp Salt (optional)
- 2 tsp Chili powder (optional)
The fun part:
- Place chocolate in a *dry* medium bowl. Heat cream in a small sauce pan over medium heat and bring to a boil. Immediately pour over the chopped chocolate and whisk until smooth. Add bourbon or espresso powder.
- Let cool at room temperature. Once cooled, chill in the fridge in a shallow bowl for about 30 minutes.
- Meanwhile, crush pecans and toast in a dry skillet until golden brown, remove from skillet. If you like contrasting flavours, season with 2 tsp of salt OR chili powder and let the pecans cool to room temperature.
- When the chocolate ganache is chilled, remove from the fridge, and spoon desired amount to the palm of your hand (I use latex gloves), roll into the shape of truffles.
- Roll truffle in the pecans.