These pecan mocha truffles are perfect for Valentine’s Day
These two-bite, chocolate-covered confections not only offer pure sensual pleasure, they do so in a better-for-you way, without much added sugar. (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 medium-high heat, toast the pecans, stirring frequently, until fragrant and darker, about 3 minutes. Transfer the nuts to a plate and let stand until cool.
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. Roll the pecan mixture into 12 balls, about 2.5cm in diameter, placing them on the paper.
Place a large bowl over a pot with 2.5cm 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 in between.
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