Best 8 German Chocolate Pecan Truffles Recipes

GERMAN CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk the corn syrup, eggs, sugar, butter, and vanilla together in a mixing bowl until light-colored and well blended. Stir in the pecans and coconut. Sprinkle the chocolate chips over the bottom of the prepared pie crust. Pour the corn syrup mixture over the chocolate chips.
• Bake in preheated oven until top is set, 55 to 60 minutes. Cool completely on a rack before serving, about 2 hours.

CHOCOLATE-PECAN TRUFFLES

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.

GERMAN CHOCOLATE PECAN TRUFFLES

Steps:

• Place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; let stand for 5 minutes (do not stir). Whisk chocolate mixture until smooth. Stir in 1/4 cup coconut, 1/4 cup pecans, extract and salt. Cover and refrigerate for at least 1 hour or until firm., Shape chocolate mixture into 1-in. balls; roll in remaining coconut and pecans. Store in an airtight container in the refrigerator.

GERMAN CHOCOLATE CAKE TRIFLE

Steps:

• Bake the cake according to package instructions using the eggs and vegetable oil for the cake.
• While the cake is baking, make the caramel sauce. In a saucepan, whisk together the evaporated milk, sugar and eggs. Add the butter and put the pan over medium heat. Cook, stirring constantly, until the mixture thickens and just starts to bubble, about 10 to 12 minutes. Remove from the heat and cool completely. This can be made a day ahead and refrigerated once cooled. Bring to room temperature when you are ready to use it.
• To assemble the trifle in a large trifle bowl: Cut the cake into 1 1/2-inch cubes. Make a layer in the bottom of the dish with 1/3 of the cubes. Drizzle with some of the caramel sauce, enough to moisten the cake but not cover it completely. Sprinkle with 1/3 of the coconut and 1/3 of the nuts. Repeat twice more adding a little extra drizzle of caramel over the final coconut and nuts. (Any extra caramel sauce can be used as a topping for ice cream or pound cake.) Serve immediately or refrigerate until you are ready to serve.
• Cook's Note: the trifle can also be assembled in individual wine glasses or large tumblers.

CHOCOLATE-PECAN TRUFFLES

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.

WHITE CHOCOLATE PECAN TRUFFLES

Steps:

• In a small saucepan bring the cream to a boil, remove the pan from the heat, and add the chocolate, stirring until it is melted completely. Add the butter, stir the mixture until it is smooth, and stir in the brandy and 1/4 cup of the pecans. Transfer the mixture to a bowl and chill it, covered, for 4 hours, or until it is firm. Form the mixture by teaspoons into balls and roll the balls in the remaining 1/2 cup pecans. Chill the truffles in a baking pan for 1 hour, or until they are firm. The truffles keep in an airtight container, covered and chilled.

BACON-PECAN CHOCOLATE TRUFFLES

Steps:

• Place dark chocolate chips in a small bowl. In a small saucepan, heat butter and cream just to simmering. Pour over chocolate; stir until smooth. Stir in bacon. Cool to room temperature, stirring occasionally. Refrigerate, covered, 1-1/2 hours or until firm enough to shape., For coating, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Stir in maple flavoring. Cool completely, stirring occasionally, about 1-1/2 hours., Shape dark chocolate mixture into 1-in. balls. Dip truffles in maple mixture; allow excess to drip off. Roll in pecans; place on a waxed paper-lined 15x10x1-in. baking pan. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

GERMAN CHOCOLATE PECAN PIE

Steps:

• In a food processor, pulse the flour with 1/2 teaspoon salt.
• Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds.
• Drizzle in the ice water and pulse just until the dough comes together.
• Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.
• On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan.
• Cut the excess dough to leave a 1/2-inch overhang.
• Using your fingers, roll the dough edge under and crimp.
• Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
• Preheat the oven to 400º.
• Line the shell with foil and pie weights or dried beans; bake for 15 minutes.
• Remove the foil and beans, reduce the heat to 375º and bake for another 12 minutes.
• Meanwhile, in a medium bowl, whisk the eggs.
• In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth.
• Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
• Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes.
• Let the pie cool completely before slicing.