Pecan and Cookie Truffles
Well, call it a curse, or a gift, which ever, you will not be able to just eat one of these little morsels. They are completely divine. And although they take more than one process, this could be viewed as helpful. (It may slow you down on making a second batch!!) They are perfect for gifting and a great way to let someone know you love them. Actually, I think these would be fantastic as a headliner in a Chocolate cookbook! (What’s that? I can’t hear you. You want a Tenina chocolate cookbook?) We’ll see how nicely you behave!!
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Brown Sugar Biscuit
- 60 Grams Almonds blanched BUY
- 10 Grams Ten Times sugar (icing sugar) Recipe
- 1/2 Teaspoon Vanilla Bean Paste BUY
- 60 Grams dark brown sugar
- 60 Grams Plain Flour
- 60 Grams Unsalted Butter BUY
- 1/2 batch brown sugar biscuit (approx 180-200g)
- 300 Grams Shelled Pecans toasted
- 20 Grams Butter BUY
- Pinches Pink Salt Flakes BUY
- 1 Teaspoon Ground Cinnamon
- 1 Tablespoon Vanilla Bean Paste BUY
- 300 Grams Chocolate dark callets BUY
To make the cookie, place blanched almonds onto a tray lined with paper and sprinkle with the icing sugar. Place into a cold oven set to 200°C and toast 10 minutes exactly. Remove and cool. Turn oven down to 170°C.
Place almond mix into Thermomix bowl with vanilla powder, brown sugar and flour and mix 10 sec/speed 8.
Add butter and mix 6 sec/speed 6. Spread out across the lined tray and bake 15 minutes until fragrant and golden. Cool.
Place all of Filling ingredients into Thermomix bowl and blend 6 sec/speed 6, scrape down sides of bowl and lid and repeat.
Spread mixture onto a flat tray and refrigerate for at least an hour until firm and ready to roll. Roll into walnut size balls and keep in the freezer until you are ready to dip in chocolate.
Melt chocolate and dip each ball separately. Place onto a lined tray and return to the fridge. Return the truffle centres to the fridge as often as needed to make the dipping easier. Keep truffles in fridge as the centres are very delicate.
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