Pecan and Cookie Truffles

Name: Thermomix recipe: Pecan and Cookie Truffles
Prep time: 2 h
Cook time: 25 min
Ingredients: 60 Grams almonds blanched; 10 Grams Ten Times sugar (icing sugar); 1/2 Teaspoon vanilla bean paste; 60 Grams dark brown sugar; 60 Grams plain flour; 60 Grams unsalted butter; 1/2 batch brown sugar biscuit (approx 180-200g); 300 Grams pecans toasted; 20 Grams butter; Pinches pink salt flakes; 1 Teaspoon ground cinnamon; 1 Tablespoon vanilla bean paste; 300 Grams chocolate dark callets

Makes approx 30-40 truffles Prep Time 2 hours Cook Time 25 minutes Rated:

A littlle bit crunchy, a little bit nutty and a lot yummy. These little morsels of decadence will have you reaching for another, and well, another.

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!!

Come join our FREE TRIAL on the Insider Club for more great recipes

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

Brown Sugar Biscuit
60 Grams almonds blanched
10 Grams Ten Times sugar (icing sugar) Recipe
1/2 Teaspoon vanilla bean paste BUY
60 Grams dark brown sugar
60 Grams plain flour BUY
60 Grams unsalted butter BUY
Filling
1/2 batch brown sugar biscuit (approx 180-200g)
300 Grams pecans toasted
20 Grams butter BUY
Pinches pink salt flakes BUY
1 Teaspoon ground cinnamon
1 Tablespoon vanilla bean paste BUY
Coating
300 Grams chocolate dark callets BUY

Do

1: 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.
2: Place almond mix into Thermomix bowl with vanilla powder, brown sugar and flour and mix 10 sec/speed 8.
3: Add butter and mix 6 sec/speed 6. Spread out across the lined tray and bake 15 minutes until fragrant and golden. Cool.
4: Place all of Filling ingredients into Thermomix bowl and blend 6 sec/speed 6, scrape down sides of bowl and lid and repeat.
5: 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.
6: 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.

1000's of recipes that work Join us today and start cooking!

Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!