Description
Dark chocolate candies filled with a soft maple, brown sugar, and toasted pecan center.
Ingredients
Scale
- 2 cups (226 g) pecan halves, divided
- 4 tbsp (57 g) unsalted butter
- 1/2 cup (100 g) packed light brown sugar
- 1/3 cup (80 ml) pure maple syrup
- 2 tbsp (30 ml) heavy cream
- 1/2 tsp fine salt
- 1 tsp vanilla extract
- 3/4 cup (75 g) graham cracker crumbs
- 12 oz (340 g) dark chocolate, 60-70 percent, finely chopped
- 2 tsp refined coconut oil
- 1/4 tsp flaky sea salt
Instructions
- Heat the oven to 350°F (175°C). Toast pecans for 7-9 minutes and cool completely. Reserve 1/4 cup (28 g) for garnish and pulse the rest to coarse sand.
- Cook butter, brown sugar, maple syrup, cream, and fine salt over medium-low heat until smooth and gently bubbling, 2 minutes.
- Remove from heat and stir in vanilla, ground pecans, and graham crumbs.
- Spread in a shallow dish and chill for 1 hour.
- Portion and roll 24 centers. Arrange on a parchment-lined quarter sheet pan and freeze for 15 minutes.
- Melt dark chocolate gently and stir in coconut oil.
- Dip each cold center, tap off excess, and return it to parchment.
- Immediately garnish with reserved chopped pecans and flaky salt. Set completely before storing.
Notes
Do not dip centers that are frozen solid, keep all chocolate tools dry, and store the finished truffles refrigerated.