PECAN TRUFFLES RECIPES

Steps:

• In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
• Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
• In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.

Steps:

• Place chopped chocolate in a heatproof bowl. Bring cream and butter to a simmer in a small saucepan over medium, stirring occasionally. (Do not let mixture boil.) Pour hot cream mixture over chopped chocolate, and let stand 1 minute; whisk until smooth and shiny. Add vanilla, cinnamon, salt, and coconut to chocolate mixture, and stir to combine, scraping down sides as necessary. 
• Tap bowl on work surface so chocolate mixture has a smooth top surface; cover and refrigerate until firm, about 4 hours. 
• Place chopped toasted pecans in a small bowl. Scoop a heaping teaspoon of chocolate mixture, and use hands to quickly roll it into a ball. Gently roll in pecans to coat; place on a baking sheet or plate. Repeat with remaining chocolate mixture and pecans. Refrigerate about 1 hour. Store truffles in an airtight container in refrigerator.