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Chocolate Pecan Caramel Truffles bring together gooey caramel, toasted pecans, and velvety dark chocolate for a wow-worthy treat. They're bite-sized and totally hit the spot when you're craving something sweet. Perfect for parties, gifting to friends, or just eating whenever you want. They look fancy but are actually a snap to make, ideal for chocolate and caramel fans.
Irresistible Reasons To Enjoy This
Every bite gives you the crunch of pecans, creamy caramel, and smooth chocolate. You just need a handful of things and a little time, so they come together fast and look impressive. Make them for the holidays, dress up dessert time, or snack on a little indulgence whenever you want.
Key Ingredients You’ll Need
- Chocolate Coating:
- Dark chocolate: 8 oz (227g), chopped into small bits for melting
- Cocoa: 60-70%
- Ready at 88-90°F (31-32°C)
- Caramel Base:
- Thick caramel sauce: 1 cup (240g)
- Best at 70-75°F (21-24°C)
- Should pour slow like a thick ribbon
- Brix: 65-70°
- Nut Component:
- Pecans: 1 cup (120g), diced into little 1/4-inch pieces
- Toast them at 350°F (175°C) for 8-10 mins
- Cool down to 70°F (21°C) before you use ’em
- Moisture must be under 4%
- Finishing Elements:
- Flaky sea salt: 1/4 teaspoon (1.5g)
- Go for those big 1/8-inch flakes
- Toss some on top if you want
How To Make These—Step By Step
- Coating Protocol
- 1. Dip the chilled balls one by one into the melted chocolate
2. Shake off the extra chocolate
3. Drop onto parchment
4. Sprinkle salt right away if you’re using it
5. Let them set at 65-70°F (18-21°C) - Chocolate Preparation
- 1. Get your chocolate melted up to 115°F (46°C)
2. Let it cool down to 88-90°F (31-32°C)
3. Try tempering—should firm up in 3-5 minutes
4. Hold at that sweet spot temperature - Truffle Formation
- 1. Scoop out 1-inch (24g) balls from the mix
2. Roll them in your palms to smooth ’em out
3. Line them onto your sheet with parchment
4. Freeze at 0°F (-18°C) for 15-20 minutes - Mixture Development
- 1. Mix the toasted pecans into your cool caramel
2. Fold gently until you have a even blend
3. Should stick together when pressed
4. Don’t let the temp go past 75°F (24°C) - Environment Preparation
- Have your room at 68-72°F (20-22°C) with humidity under 60%. Set out parchment-lined baking sheets. Grab a digital thermometer and a double boiler, too.
How To Serve & Store
How to keep your treats fresh:
- At room temp (68-72°F/20-22°C): they're good for up to 5 days
- Fridge (40°F/4°C): last for two weeks
- Freezer (0°F/-18°C): stash for up to 3 months
Let them come to 65-70°F (18-21°C) before munching for best flavor and texture
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Handy Tips And Fun Variations
Chocolate notes:
- For milk chocolate, go with at least 35% cocoa
- For white chocolate, pick one with at least 28% cocoa butter
- If you switch from dark, adjust your tempering temps:
- Milk: 86-88°F (30-31°C)
- White: 84-86°F (29-30°C)
- → Why did my caramel mixture get too soft?
If your caramel’s turning runny, pick a thicker caramel sauce and really let those balls get cold in the freezer first. Still feels soft? Toss in extra chopped pecans or give it extra time to chill.
- → Can I use milk chocolate instead?
You can go with any chocolate you like! Dark chocolate helps balance the caramel’s sweetness best, but try milk chocolate if that’s your thing.
- → How should I store these truffles?
They do best in a sealed tub in your fridge and will keep for up to a couple weeks. Let them warm up on the counter for a few minutes before you dig in.
- → Why is my chocolate seizing?
Chocolate can freak out if you melt it too hot or get water in the bowl. Warm it up slow and don’t let any drips sneak in—nobody wants lumpy chocolate.
- → Can I make these dairy-free?
Absolutely! Just grab caramel and dark chocolate that don’t have any dairy. Always double check the ingredient list to be sure.
Keep your balls the same size and weight, whatever chocolate you use