&Delicious
Decadent Pecan Mocha Truffles (Serves 6) Ingredients 1 cup (120g) pecan pieces 3 full sheets digestive biscuits (50g) ¼ cup (35g) coarsely chopped pitted dates 2 tbs maple syrup 1 tbs unsweetened cocoa powder 1 tbs strong-brewed coffee or espresso ½ tsp vanilla extract ½ tsp kosher salt ⅔ cup (70g) chopped dark chocolate Method In a dry medium skillet over mediumhigh heat, toast the pecans, stirring frequently, until fragrant and darker, about 3 minutes. Transfer the nuts to a plate and let cool completely. In the bowl of a food processor, combine the cooled pecans, digestive biscuits and dates and process until finely ground. Add the maple syrup, cocoa powder, coffee, vanilla and salt and process until combined. Line a large rimmed baking sheet or large plate with wax paper. Using your hands, roll the pecan mixture into 12 balls, each about 2.5cm in diameter, placing them on the wax paper as they are formed. Place a large bowl over a pot with 2.5cm or so of barely simmering water (make sure the bottom of the bowl doesn’t touch the water). Add the chocolate to the bowl and let it melt, stirring occasionally. (Alternatively, you can melt the chocolate in the microwave by warming it in 20-second intervals, stirring well between each.) Using two forks, roll each ball into the chocolate, letting any excess chocolate drip off before returning the truffles to the wax paper. Refrigerate, uncovered, until set, about 20 minutes, before eating or storing. | The Washington Post
