Estimated reading time: 5 minutes
These toffee pecan chocolate truffles are luxurious and utterly delicious and I guarantee they’ll disappear in a heartbeat. The smooth ganache melts as soon as it hits your tongue and then there’s a satisfying crunch of the candied pecan centre.
You may think truffles are tricky to make at home but they are quite the opposite. These ones need a simple toffee and an even easier chocolate ganache. Once both are set you roll them together, then roll in cocoa powder.
Such an indulgent and special treat, you may not want to share them.
Table of contents
Ingredients you’ll need
You need a few very basic ingredients for these toffee pecan chocolate truffles – sugar, water, pecans, vanilla, salt, chocolate, cream and butter. How’s that for a simple list of ingredients.
Make sure the chocolate is at least 50% cocoa solids. I prefer a 70% for a bittersweet luxurious flavour. Don’t use compound or baking chocolate – use an eating chocolate.
For the cocoa, use dutch process cocoa for it’s smoother flavour.
How to make them
There’s two parts to these chocolate truffles and either one can be made first since they both have a cooling / setting time. The ganache technically takes longer to set though.
- The chocolate ganache: Heat together milk and cream, add vanilla and salt, then pour it over finely chopped chocolate (photo 1). Stir it until it’s smooth and glossy (photo 2). Let it chill for two hours until firm.
- The toffee pecans: Heat together water and sugar until dissolved. Let it come to a boil and turn golden (photo 3) then add the pecans (photo 4). Tip them onto a wire rack sprayed with oil (photo 5) then separate them (photo 6). You can return any caramel that drains off to the saucepan, heat until runny then pour it over the pecans for a second coating if you like.
- Assembling the truffles: Take 1 teaspoon of ganache (photo 7) and press a pecan into the centre of it (photo 8). Cover with another teaspoon of ganache (photo 9) then roll until smooth – it will be odd shaped. Now coat it in cocoa (photo 10) and place in the fridge to chill again.
Tips and tricks
- Remove the candied pecans from the wire rack as soon as they just start to set. If you leave until completely set they may be difficult to remove.
- Making truffles from scratch can get very messy (or is that just me) so have some water ready to wash your hands every now and then.
- The ganache will soften quickly in your hands so move quickly.
- There aren’t too many ingredients in these so use good quality ingredients as there is nowhere to hide.
- You can double coat the pecans in toffee if you like but it’s not absolutely necessary.
- Make sure to use that dutch process cocoa too.
- If you don’t like the idea of wrapping the pecans in chocolate ganache, you can blitz the pecans and hardened caramel in a food processor to make praline, then stir it all into the warm chocolate ganache like I do with my hazelnut praline chocolate truffles.
Tips for making caramel
Caramel is pretty simple to make but it can crystallise if everything isn’t just so. With the tips below you shouldn’t have any trouble.
- Make sure your pan is perfectly clean and not non-stick.
- Stop stirring the second you see bubbles but make sure the sugar is dissolved before you let it start boiling. Even left over sugar crystals can cause the whole lot to crystallise.
- You can use a wet pastry brush to carefully brush down any splashes on the sides of the saucepan – another possible cause of crystallisation.
- If part of the caramel is colouring more than another part, just gently swirl the pan. Do not use any other implements at this stage.
- Once the caramel starts to turn golden it all happens very quickly, so keep an eye on it so that it doesn’t burn.
Chocolate truffles really are easy to make and these toffee pecan ones are divine but you can swap in other nuts too – just choose your favourite.
More recipes you’ll love
- Hazelnut Praline Chocolate Truffles
- Strawberry White Chocolate Truffles
- Caramelised White Chocolate
- Pecan Butterscotch Fudge (Penuche Fudge)
- Easy Rocky Road
- Caramel White Chocolate Rocky Road
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Toffee Pecan Chocolate Truffles
- ½ cup white sugar (100g / 3.5oz)
- 2 tablespoons water (note 1)
- 20 pecan halves
- ½ cup thickened / heavy cream (125ml)
- 1 tablespoon butter (note 1) (14g)
- 1 teaspoon vanilla
- Pinch of salt
- 150 g dark chocolate, 70% cocoa (5.3oz)
- ¼ cup dutch processed cocoa
- Chop the chocolate into small pieces and place in a bowl.
- In a small saucepan, heat the cream and butter until the butter melts then continue to heat, stirring until bubble start to appear. Add the vanilla and a pinch of salt and stir through.
- Pour the mixture over the chocolate pieces. Gently stir until the mixture is smooth and glossy. Place the chocolate mix in the fridge for 2 hours.
- In a clean small saucepan slowly heat the sugar and water, stirring until the sugar has dissolved.
- Bring the mixture to a boil. Stop stirring as soon as the bubbles start to appear. Continue to boil until the mixture is golden in colour. A drop of the caramel should harden quickly in some ice water.
- Remove the pan from the heat and straight away drop all of your pecans into the caramel and stir to coat them well. Tip them out onto the prepared rack. Working quickly, use forks to separate them.
- If you want a thick layer of caramel, return any caramel that drained through to the paper to the pan and heat until it's liquid again. Pour it over the pecans again.
- Now use the forks again to remove the pecans from the wire rack and onto a plate, before they stick to it.
- Once the ganache is set, scoop out around 1 teaspoon of it. Press a pecan into the middle and top it with another teaspoon of ganache. Press and roll to smooth it off.
- Add the cocoa to a small bowl. Place the truffle into the cocoa and use a fork or spoon to roll it around.
- Assembly can get messy, so wash your hands every so often.
- I use a standard Australian 20ml Tablespoon
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