Oreo, Pecan & Scotch Truffles
Make these and you might get lucky on Valentine’s Day
Valentine’s Day is almost here, and you still haven’t bought a gift, right? No problem. I have the perfect gift for a man or a woman. These homemade truffles are guaranteed to win you big points, and maybe even help you…
“Artisan” chocolates are all the rage, but can set you back a pretty penny. Not only are these ones delicious, but they’re relatively inexpensive too. This recipe is very easy for anyone to make, though you should tell your date that you spent hours making them.
Here are a few notes on the ingredients:
You can substitute any kind of cookie you want. Shortbread cookies are great.
You can substitute any kind of whiskey, scotch or bourbon you like.
This works best with a darker chocolate. Buy the best quality chocolate chips/callets you can find. Most grocery stores carry Ghiardelli, and those would work great. DO NOT USE WHITE CHOCOLATE. The ratios won’t work.
Use any nuts you like. Have a nut allergy? Leave them out and use more crushed cookies on the outside.
Basically, freestyle it if you’re feeling confident. I’ve modified this base recipe dozens of ways. Weighing all ingredients on a kitchen scale will be more accurate, but I’ve provided measurements in both volume and grams.
Please contact me with any questions, comments or success/failure stories. You can find me at my blog Perfect Little Bites, or on Twitter, Facebook, Quora, Instagram & Pinterest.
Oreo, Pecan & Scotch Truffles
Makes approximately 20
1 cup pecan pieces [135 g]
1 cup Oreos, crushed [100 g]
1/4 cup plus 1 tbsp heavy cream [53 g]
2 tbsp light corn syrup [34 g]
1 tbsp honey [20 g]
4.5 oz semisweet chocolate, finely chopped (Callebaut 53.1% Callets work great) [127 g]
1 tbsp plus 1 tsp scotch (Glenfiddich 12 year) [13.5 g]
pinch of Maldon salt (any sea salt or kosher salt will do)
zest from 1/3 orange
1 oz sugar [30 g]
Preheat an oven to 350. Toast pecans 7 minutes. Let cool, and then chop in small pieces.
Combine half of the pecans with the crushed Oreo cookies in a bowl.
In a small pot, bring the cream, honey & corn syrup to a boil, and then pour over the chopped chocolate. Let stand for one minute, then mix until the chocolate has melted.
Pour the chocolate mixture over the pecans and Oreos. Add the scotch and salt. Mix thoroughly.
Chill mixture for at least 40 minutes in the refrigerator.
Meanwhile, mix the sugar, pecans and orange zest, mixing thoroughly so that the sugar absorbs the orange and nut oils.
Scoop out 20 balls with a teaspoon, then roll them in the orange/pecan sugar.
Store in a sealed container. (They probably won’t be around that long).
