Chocolate Pecan Pie Truffles

By jeknudson

Ingredients

• 16 ounces pecan pie (such as our Maple-Bourbon Pecan Pie; about 1/2 pie), chilled and cut into 3-inch pieces
• 1/4 cup unsweetened cocoa
• 1 1/2 tablespoons bourbon
• 7 1/2 ounces chopped dry-roasted, salted almonds, divided

Details

Servings 24
Adapted from myrecipes.com

Preparation

Step 1

1. Place pie in a food processor; pulse 30 seconds or until mixture resembles chunky peanut butter. Add cocoa, bourbon, and 4 ounces almonds; pulse 3 to 4 times or until combined. Remove mixture to a bowl; cover and chill 1 hour.

2. Line a baking sheet with parchment paper. Drop pecan pie mixture by 2 teaspoonfuls onto baking sheet to form 48 balls. Place in freezer 1 hour or until truffles are firm.

3. While truffles chill, very finely chop remaining almonds; place in a shallow dish. Remove truffles from freezer; gently shape each mound into a ball. Roll truffles in nuts to coat. Keep truffles chilled in an airtight container. Let stand 2 or 3 minutes at room temperature before serving.