Chocolate Turtle Truffles with Caramel & Pecans
Dessert

Chocolate Turtle Truffles

with Caramel & Pecans

115 MIN
$12.99 10-12 Truffles
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From the Test Kitchen

We're putting a spin (literally) on classic chocolate turtles by mixing caramel into our chocolate ganache, then rolling it up into delightfully rich, round truffles and coating them with chopped pecans.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    180 Cals (est.)
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fresh
ingredients
Chocolate Turtle Truffles with Caramel & Pecans
Title
  • 6 oz Semi-Sweet Chocolate Chips
  • ½ cup Cream
  • ½ cup Roasted Pecans
  • ¼ cup Caramel Shards
step-by-step
instructions
Make the ganache
1 Make the ganache

In a small pot, heat the cream on medium-high until simmering. Once simmering, cook 1 minute. Turn off the heat; add the chocolate chips and a pinch of salt. Let sit, without stirring, 1 minute, or until the chocolate begins to melt. Slowly whisk until thoroughly combined. Transfer to a bowl.

Finish & set the ganache
2 Finish & set the ganache

Add the caramel shards to the bowl of ganache. Stir to thoroughly combine. Transfer to the freezer and freeze about 1 hour, or until set.

Toast the pecans
3 Toast the pecans

Meanwhile, heat a small pan (nonstick, if you have one) on medium-high until hot. Add the pecans. Cook, stirring frequently, 4 to 5 minutes, or until toasted and fragrant. Transfer to a cutting board and immediately season with a pinch of salt. Allow to cool slightly.

Make the truffles & serve your dish
4 Make the truffles & serve your dish

Very finely chop the toasted pecans, then transfer to a bowl. Working quickly, scoop about 1 tablespoon of the set ganache into your hands; using the inside palms of your hands, roll into a ball. Transfer to the bowl of chopped pecans and toss to evenly coat. Transfer to a plate (sprinkle with flaky sea salt if desired). Repeat with the remaining ganache and pecans to yield 10 to 12 truffles. Refrigerate at least 30 minutes, or until ready to serve. Enjoy!

Tips from Home Chefs

Make the ganache
1 Make the ganache

In a small pot, heat the cream on medium-high until simmering. Once simmering, cook 1 minute. Turn off the heat; add the chocolate chips and a pinch of salt. Let sit, without stirring, 1 minute, or until the chocolate begins to melt. Slowly whisk until thoroughly combined. Transfer to a bowl.

2 Finish & set the ganache

Add the caramel shards to the bowl of ganache. Stir to thoroughly combine. Transfer to the freezer and freeze about 1 hour, or until set.

Finish & set the ganache
Toast the pecans
3 Toast the pecans

Meanwhile, heat a small pan (nonstick, if you have one) on medium-high until hot. Add the pecans. Cook, stirring frequently, 4 to 5 minutes, or until toasted and fragrant. Transfer to a cutting board and immediately season with a pinch of salt. Allow to cool slightly.

4 Make the truffles & serve your dish

Very finely chop the toasted pecans, then transfer to a bowl. Working quickly, scoop about 1 tablespoon of the set ganache into your hands; using the inside palms of your hands, roll into a ball. Transfer to the bowl of chopped pecans and toss to evenly coat. Transfer to a plate (sprinkle with flaky sea salt if desired). Repeat with the remaining ganache and pecans to yield 10 to 12 truffles. Refrigerate at least 30 minutes, or until ready to serve. Enjoy!

Make the truffles & serve your dish
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