Easy, delicious and dangerously addictive pecan truffles, and it only takes 3 ingredients. The perfect cozy autumn snack!
It has been a hot minute since I posted recipes on here. So, I’m especially excited to bring it back. This is a 3 ingredient truffles that is quick to make, easy, and a great gift idea for loved ones during the autumn season and for the coming festive season. It is incredibly delicious, like you will be tempted to eat them at every stage and once you start, it’s very hard to put down. You’ve been warned!
Also, it’s perfect to snack on during a crisp, cozy, slightly chilly autumn day, with a hot cuppa in hand. Soooo let’s talk about the baby elephant in the room, technically these aren’t traditional truffles, but once you start snacking, it really doesn’t matter. Potato, potahto, right?
A little fun fact: I usually cook 3 or 4 times a week, because each time I cook, it’s enough for two days. So I have a rule, I don’t bake on the days I cook, or I’d be stuck in the kitchen for hours. But I made these on one of my cooking days because of how ridiculously easy and effortless they are.
If you are looking for more autumn recipes, click on the ‘autumn’ tag below the nutritional information to have a look at the whole list or make these pecan truffles for a quick, cozy autumn snack!
Don’t forget to tag me @saffronandsunday so I can see your creations too. Share this recipe and sprinkle some love in the comments below!
Pecan Truffles
Ingredients
- 150 g Pecan Nuts or any nuts of preference
- 180 g Tony Chocolonely Milk/Dark/White Chocolate Bar or any brand chocolate bar of preference
- Cocoa powder for coating
Instructions
- (Skip this step if the nuts you have come roasted and proceed to the next step) Preheat your air fryer or oven to 180°C . If using oven, line the baking pan with parchment paper and spread the nuts evenly and bake for 10 minutes. If using air fryer, spread the nuts evenly on the air fryer basket and air fry for 5 minutes. Alternatively, you can also roast the nuts on a pan (don’t add oil or butter) on medium heat and keep stirring (don’t walk away or you risk burning the nuts or them getting roasted unevenly) until they smell really nutty then remove from heat. Set them aside and let them cool for 15 minutes.
- After the nuts have cooled, line a baking tray with parchment paper and set aside . Break the chocolate into small pieces and place them in a large heat safe bowl and place the bowl over a pot of simmering water, make sure the bowl isn’t touching the water. Stir the chocolate around until fully melted.
- Once the chocolate has melted, work quickly. Add about 5-10 pecan nuts at a time in the bowl with melted chocolate and using two forks, coat the nuts with chocolate then scoop each nut with a fork and give it a gentle shake to remove the excess chocolate, then transfer it to the lined baking tray. Repeat the steps until all the nuts are coated. It is absolutely normal to be slow at first, but as you go, you will start doing it faster.
- After the nuts are coated, place the baking tray in the fridge and refrigerate for 1-2 hours (they will have a matte look on them). After refrigeration, the truffles may stick to the parchment paper or each other, so gently peel or break them apart and leave them on the baking tray.
- Then, add cocoa powder to a sift and sift it over the truffles, be generous. Using clean dry hands, mix the the truffles around in the cocoa powder to ensure they are fully coated. Store in an airtight container and enjoy them whenever you like!
