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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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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.
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.
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.
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