Best 9 Chocolate Truffles With Pecans And Dried Cranberries Recipes

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Indulge in the delightful symphony of flavors where rich chocolate meets the nutty crunch of pecans and the tangy sweetness of dried cranberries. Chocolate truffles, known for their velvety texture and decadent taste, take on a new dimension with the addition of these complementary ingredients. As you embark on this culinary journey, discover the perfect recipe that will guide you in crafting these exquisite treats, ensuring an unforgettable experience for your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE TRUFFLES WITH PECANS AND DRIED CRANBERRIES



Chocolate Truffles with Pecans and Dried Cranberries image

Categories     Candy     Chocolate     Nut     Dessert     Freeze/Chill     Christmas     Thanksgiving     Kid-Friendly     Cranberry     Dried Fruit     Pecan     Winter     Shower     Chill     Edible Gift     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 36

Number Of Ingredients 9

3/4 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons Lyle's Golden Syrup or light corn syrup
3 tablespoons frozen concentrated cranberry juice cocktail, thawed
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup dried cranberries
1/2 cup pecans, toasted, coarsely chopped
Powdered sugar (optional)
Unsweetened cocoa powder (optional)

Steps:

  • Stir cream, butter, syrup, and cranberry concentrate in heavy large saucepan over medium-high heat until mixture comes to boil. Remove from heat. Add chocolate and whisk until melted. Mix in cranberries and pecans. Pour truffle mixture into 11x7-inch glass dish. Freeze until firm, about 50 minutes.
  • Cut truffle mixture into 36 portions. Lift each out and roll between palms into round. Place on baking sheet. Roll truffles in powdered sugar or cocoa powder. Cover and chill up to 1 week. Serve cold.

PECAN AND CHERRY CHOCOLATE TRUFFLES



Pecan and Cherry Chocolate Truffles image

Toasted pecans and chewy dried cherries are bound with luscious chocolate and rolled in crunchy turbinado sugar.

Provided by Food Network Kitchen

Time 4h

Yield 36 truffles

Number Of Ingredients 9

1/3 cup pecan pieces
4 ounces bittersweet chocolate, very finely chopped
4 ounces semisweet chocolate, very finely chopped
1 teaspoon pure vanilla extract
Pinch of kosher salt
1/2 cup heavy cream
1 tablespoon unsalted butter
1/2 cup dried cherries, very finely chopped
Turbinado sugar, for rolling

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the pecans on a rimmed baking sheet and bake until browned and toasted, 8 to 10 minutes. Let cool completely, then chop very finely.
  • Put the bittersweet chocolate, semisweet chocolate, vanilla, and salt in a large bowl. Heat the heavy cream and butter in a small saucepan over medium-low heat until the cream is steaming and the butter has melted; pour over the chocolate, then let sit for 5 minutes. Whisk together until the chocolate has melted and the mixture is smooth. If there are any bits of unmelted chocolate left, microwave in 30-second increments, stirring after each, until smooth. Add the pecans and cherries and stir to combine.
  • Cool the mixture to room temperature and then cover with plastic wrap and refrigerate until the mixture is firm but still pliable enough to scoop and roll, about 3 hours.
  • Spread some sugar on a plate and line a baking sheet with parchment paper. Shape heaping teaspoons of the chocolate mixture into balls and then roll in the sugar to coat. Store in the refrigerator.

BOURBON PECAN CHOCOLATE TRUFFLES



Bourbon Pecan Chocolate Truffles image

Chocolate truffles are spiked with bourbon and then rolled in chopped pecans.

Provided by Food Network Kitchen

Time 3h30m

Yield makes 12-24 truffles (depending on the size)

Number Of Ingredients 4

8 ounces semisweet chocolate, finely chopped (not chips)
1/2 cup heavy cream
2 tablespoons bourbon
1/3 cup finely chopped toasted pecans

Steps:

  • Put the chocolate in a medium bowl. Heat the cream in a small saucepan until it just comes to a boil. Pour the cream over the chocolate and stir once to mix the chocolate and cream together. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Uncover and whisk until smooth and shiny. Microwave in 10 second increments if there are any un-melted lumps of chocolate. Stir in the bourbon.
  • Press a piece of plastic wrap directly against the surface of the chocolate and set aside in a cool place until the chocolate is thick and firm enough to hold its shape when rolled, about 2 hours.
  • Line a baking sheet with parchment. Use 2 spoons to drop small mounds of chocolate onto the baking sheet. Then, with cold hands, roll each truffle between your open palms to make smooth round balls. You may need to run your hands under cool water frequently as you work.
  • Put the pecans on a plate and roll each truffle until well coated. Refrigerate until very cold.

PECAN PIE TRUFFLES



Pecan Pie Truffles image

From November 2009 O Magazine. Dark chocolate ganache and pecan pie filling layered in miniature baking cups.

Provided by mary winecoff

Categories     Candy

Time 30m

Yield 12 truffles, 12 serving(s)

Number Of Ingredients 11

1/4 lb bittersweet chocolate, finely chopped
1/2 cup plus 2 tablespoons cream
3/4 cup pecans, finely chopped
1/4 cup light corn syrup
1/4 cup sugar
2 tablespoons unsalted butter
1 pinch salt
2 tablespoons heavy cream
2 tablespoons Bourbon or 2 tablespoons whiskey
1/4 teaspoon vanilla extract
12 pecan halves

Steps:

  • Line a 12 cup mini muffin tin with mini baking cups. Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan, and immediately pour over chocolate. Let mixture sit for 1 minute before stirring with a whisk to melt chocolate and form a smooth ganache. Avoid stirring too vigorously (it shouldn't bubble). Fill each muffin cup with 2 teaspoons ganache, and tap the tin gently to allow chocolate to spread. Set remaining ganache aside in a warm place until ready to use. Chill tin in freezer until firm, about 15 minutes.
  • Meanwhile, bring chopped pecans, corn syrup, sugar, butter, salt, and heavy cream to a boil in a medium pan over medium heat. Boil 5 minutes. Remove from heat and stir in bourbon and vanilla. Let cool slightly before spooning 2 teaspoons of mixture into all muffin cups, followed by 1 teaspoon of remaining ganache. Garnish each with 1 pecan half. Chill in refrigerator until set (about 1 hour). Store in refrigerator for up to 5 days.

Nutrition Facts : Calories 154.9, Fat 11.9, SaturatedFat 4.2, Cholesterol 19.6, Sodium 21.9, Carbohydrate 11.1, Fiber 0.8, Sugar 6.4, Protein 1

CHOCOLATE-PECAN TRUFFLES



Chocolate-Pecan Truffles image

Melted chocolate, cream and sweetened cream cheese are blended, shaped into balls and rolled in pecans for decadent candies that are ideal for gifts.

Provided by My Food and Family

Categories     Recipes

Time 4h30m

Yield Makes about 3 dozen truffles or 18 servings, 2 truffles each.

Number Of Ingredients 5

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1/4 cup whipping cream
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 cup finely chopped toasted pecans

Steps:

  • Place chocolate and cream in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Cool slightly.
  • Beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Gradually add chocolate mixture, mixing well after each addition; cover. Refrigerate 4 hours.
  • Shape chocolate mixture into 1-inch balls, using melon baller or teaspoon; roll in pecans. Store in airtight container in refrigerator for up to 1 week. Serve in paper liners.

Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

COCONUT-CRANBERRY BARS WITH PECANS



Coconut-Cranberry Bars with Pecans image

Easy and delicious! Family and friends truly enjoy these wonderful bars. I hope you do as well!

Provided by NancyLou

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h40m

Yield 36

Number Of Ingredients 8

1 ½ cups graham cracker crumbs
½ cup butter, melted
1 ½ cups sweetened dried cranberries (such as Craisins®)
1 (14 ounce) can sweetened condensed milk
1 ¼ cups pecan halves
1 cup flaked coconut
¾ cup white chocolate chips
¾ cup bittersweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease.
  • Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish.
  • Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust.
  • Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.

Nutrition Facts : Calories 162 calories, Carbohydrate 18.9 g, Cholesterol 11.3 mg, Fat 9.4 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 4.4 g, Sodium 63.9 mg, Sugar 13.9 g

CRANBERRY MILK-CHOCOLATE TRUFFLES



Cranberry Milk-Chocolate Truffles image

Categories     Candy     Milk/Cream     Food Processor     Chocolate     Fruit     Dessert     Christmas     Thanksgiving     Vegetarian     Wedding     Cranberry     Winter     Chill     Edible Gift     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 60 cranberry milk-chocolate truffles

Number Of Ingredients 11

For truffle mixture
9 ounces fine-quality milk chocolate* such as Valrhona "40% cacao"
1/2 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
1/8 teaspoon salt
1 1/2 cups (8 ounces) unsweetened dried cranberries
For coating and decorating truffles
parchment paper
9 ounces fine-quality milk chocolate* such as Valrhona "40% cacao"
1/2 cup unsweetened dried cranberries(about 2 1/2 ounces)
*available at some specialty foods shops

Steps:

  • Make truffle mixture:
  • Chop chocolate. In a small saucepan bring cream, butter and salt just to a boil and stir in cranberries. Remove pan from heat and let mixture stand 10 minutes. In a food processor pulse together chocolate and cranberry mixture until smooth and transfer to a small bowl. Chill truffle mixture, covered, until very firm, at least 12 hours, and up to 3 days.
  • Line a tray with wax paper.
  • With a 1-inch melon-ball cutter scoop out truffle mixture and between palms of your hands roll into smooth balls, transferring truffles to tray. Chill truffles until firm, about 3 hours. Bring truffles to room temperature, about 20 minutes, before proceeding.
  • Coat and decorate truffles:
  • Oil a baking sheet and line with parchment paper.
  • Temper chocolate . (Alternatively, chop chocolate and in a double boiler or a small metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.)
  • Balance 1 truffle on a fork (do not spear) and hold fork over chocolate. Spoon chocolate over ball, letting excess drip off. Return truffle to tray and top with a small piece of dried cranberry. Coat and decorate remaining truffles in same manner. Chill truffles, uncovered, until set, about 3 hours. Truffles keep, layered between sheets of wax paper in an airtight container and chilled, 2 weeks. Bring truffles to room temperature before serving.

CHOCOLATE-PECAN TRUFFLES



Chocolate-Pecan Truffles image

Provided by Florence Fabricant

Categories     easy, dessert

Time 4h

Yield About 50 truffles

Number Of Ingredients 5

1 1/2 cups finely ground pecans
10 ounces semisweet or bittersweet chocolate
1/4 pound butter, softened but not melted
4 tablespoons bourbon
2/3 cup unsweetened European-style cocoa

Steps:

  • Preheat a broiler. Spread the nuts on a foil-lined baking sheet and place under the broiler for about a minute to toast them lightly and evenly. Do not allow them to burn. Set them aside.
  • Shave the chocolate into a heatproof mixing bowl and place the bowl over a pan of simmering water until the chocolate is nearly all melted. Remove the bowl and stir the chocolate until smooth. Stir in the nuts and allow to cool to room temperature.
  • Stir in the butter and the bourbon. Refrigerate the mixture until it is firm.
  • When firm, remove from the refrigerator and allow to soften for about 15 minutes. Place the cocoa in a shallow dish. Using a spoon, scoop half-tablespoons of the chocolate mixture, form somewhat uneven balls about an inch in diameter and roll them quickly into the cocoa. Refrigerate until ready to serve. The balls can also be frozen without the cocoa for later use and dusted with cocoa just before serving.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 1 milligram, Sugar 3 grams, TransFat 0 grams

PRALINE PECANS & CRANBERRIES



Praline Pecans & Cranberries image

This recipe I found during the holidays and I made a few batches for Christmas parties. Everyone loved it and wanted the recipe.-Nancy Roman, Hackensack, New Jersey

Provided by Taste of Home

Categories     Snacks

Time 1h15m

Yield 5-1/2 cups.

Number Of Ingredients 7

3-1/2 cups pecan halves
1/4 cup packed brown sugar
1/4 cup light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1-1/2 cups dried cranberries

Steps:

  • Place pecans in a greased 13-in. x 9-in. baking pan; set aside. In a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in vanilla and baking soda. Drizzle over pecans; stir until coated., Bake at 250° for 1 hour, stirring every 20 minutes. Add cranberries; toss to combine. Immediately transfer to a waxed paper-lined baking sheet; cool completely. Break into pieces. Store in an airtight container.

Nutrition Facts : Calories 346 calories, Fat 27g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 50mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 4g fiber), Protein 3g protein.

Tips for Making Perfect Chocolate Truffles:

  • Use high-quality chocolate: The better the chocolate, the better the truffles will taste. Look for chocolate with a cocoa content of at least 70%.
  • Chill the chocolate and cream mixture thoroughly: This will help the truffles set properly. You can chill the mixture for at least 30 minutes, or up to overnight.
  • Use a small cookie scoop or melon baller to shape the truffles: This will help you make uniform truffles that are easy to coat in chocolate.
  • Roll the truffles in cocoa powder, chopped nuts, or sprinkles: This will give them a nice finish and help them stay from sticking together.
  • Truffles can be stored in the refrigerator for up to 2 weeks: Bring them to room temperature for about 30 minutes before serving.

Conclusion:

Chocolate truffles are a delicious and elegant treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a little practice, you can make perfect chocolate truffles that will impress your friends and family.

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