Ingredients:
2 T butter
1 cup dark brown sugar packed
1/2 tsp salt
2 T good maple syrup
1/4 cup Bulliet Bourbon
1 tsp vanilla
2 1/2 cups toasted pecans pulsed in a food processor until fine (but not pulverized)
1 cup graham cracker crumbs pulsed in the the food processor (or better yet buy the honey maid pre-crushed crumbs)
10 oz 70% cacao choclote chunks
1 T coconut oil
1/2 cup good quality roasted/salted pecans or roast your own and add a sprinkle of Maldon sea salt
Instructions:
Place the butter, maple syrup, and bourbon in the microwave for 30 seconds or until butter is melted. Add in sugar, salt and vanilla and stir until combined and smooth. Ad d in graham cracker crumbs and pecans. Then using a very small ice cream scoop (.75 oz/#40), scoop balls and place them on wax paper, cover with cling wrap and freeze for 2 hrs at least.When you are ready to dip into the chocolate, remove the truffles from the freezer. Add chocolate and coconut oil to the top of a double boiler or in my case a glass bowl that fits snuggly atop a sauce pan with enough space that water can boik underneath it. Melt the mixture and stir occasionally until it is silky smooth. Let cool slightly and then dip each ball into the mixture and place back on the wax paper. If you have enough chocolate to do a double dip, do it. Then sprinkle with very finely chopped salty pecans or roasted pecans and sea salt. I let mine sit for a while beofre retiring them to the to the fridge for the evening.
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