Pecan and Cookie Truffles

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

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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Need

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.

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