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Chocolate Pecan Caramel Truffles are a decadent dessert featuring a rich combination of creamy caramel, toasted pecans, and smooth dark chocolate. These bite-sized treats are perfect for satisfying sweet cravings, gifting to loved ones, or serving at parties. Elegant yet easy to make, they're a must-try for chocolate and caramel lovers.
Why You'll Love This Recipe
These truffles offer the perfect balance of textures and flavors: crunchy toasted pecans, sweet caramel, and silky dark chocolate. With minimal ingredients and simple steps, they're quick to prepare and look stunning. Plus, they're versatile—perfect as holiday gifts, elegant desserts, or indulgent snacks.
Essential Ingredients For Success
- Nut Component:
- Pecans: 1 cup (120g) chopped to 1/4-inch pieces
- Toast at 350°F (175°C) for 8-10 minutes
- Cool to 70°F (21°C) before use
- Moisture content below 4%
- Caramel Base:
- Thick caramel sauce: 1 cup (240g)
- Temperature: 70-75°F (21-24°C)
- Consistency: ribbon stage (flows slowly)
- Brix level: 65-70°
- Chocolate Coating:
- Dark chocolate: 8 oz (227g)
- Cocoa content: 60-70%
- Tempered to 88-90°F (31-32°C)
- Chopped to 1/4-inch pieces for melting
- Finishing Elements:
- Flaky sea salt: 1/4 teaspoon (1.5g)
- Crystal size: 1/8-inch flakes
- Optional garnish
Step By Step Instructions
- Environment Preparation
- Set room temperature to 68-72°F (20-22°C) with humidity below 60%. Prepare baking sheets with parchment paper. Gather digital thermometer and double boiler.
- Mixture Development
- 1. Combine toasted pecans with room temperature caramel
2. Fold gently until uniformly coated
3. Mixture should hold shape when pressed
4. Temperature should not exceed 75°F (24°C) - Truffle Formation
- 1. Portion mixture into 1-inch (24g) balls
2. Roll between palms for smooth surface
3. Place on parchment-lined sheet
4. Freeze at 0°F (-18°C) for 15-20 minutes - Chocolate Preparation
- 1. Melt chocolate to 115°F (46°C)
2. Cool to 88-90°F (31-32°C)
3. Test temper: should set within 3-5 minutes
4. Maintain working temperature - Coating Protocol
- 1. Dip frozen centers one at a time
2. Tap off excess chocolate
3. Place on parchment
4. Sprinkle salt immediately if using
5. Set at 65-70°F (18-21°C)
Serving and Storage Tips
Storage specifications:
- Room temperature: 68-72°F (20-22°C) for up to 5 days
- Refrigerated: 40°F (4°C) for up to 2 weeks
- Frozen: 0°F (-18°C) for up to 3 months
Serve at 65-70°F (18-21°C) for optimal texture
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Recipe Tips and Variations
Chocolate specifications:
- Milk chocolate: minimum 35% cocoa
- White chocolate: minimum 28% cocoa butter
- Tempering temperatures adjusted accordingly:
- Milk: 86-88°F (30-31°C)
- White: 84-86°F (29-30°C)
- → Why did my caramel mixture get too soft?
Make sure to use thick caramel sauce and freeze the balls thoroughly before dipping. If too soft, add more chopped nuts or freeze longer.
- → Can I use milk chocolate instead?
Yes, any chocolate works, but dark chocolate provides the best contrast to the sweet caramel filling.
- → How should I store these truffles?
Store in an airtight container in the refrigerator for up to two weeks. Let sit at room temperature briefly before serving.
- → Why is my chocolate seizing?
Make sure your chocolate is melted properly and no water gets into it. Melt slowly and avoid overheating.
- → Can I make these dairy-free?
Yes, use dairy-free caramel sauce and dark chocolate that's labeled dairy-free. Check ingredients carefully.
Maintain same size and weight ratios for variations