Chocolate Pecan Pie Truffles
- 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
- 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.
- 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.
- 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.
pecan pie, unsweetened cocoa, bourbon, almonds
Taken from www.myrecipes.com/recipe/chocolate-pecan-pie-truffles (may not work)