Recipe by Wissotzky

Pecan Chocolate Truffles with Wissotzky Earl Grey

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Dairy Dairy
Easy Easy
16 Servings
Allergens

Contains

- Dairy - Tree nuts

Ingredients

Pecan Chocolate Truffles with Wissotzky Earl Grey

  • 7 ounces (300 grams) dark chocolate with a high percentage of cocoa (over 60%)

  • 5 ounces (150 milliliters) 38% cream

  • 1 bag of Wissotzky’s Earl Grey Tea

  • 5.3 ounces (150 grams) candied or natural pecans

  • cocoa powder, for coating

Directions

Prepare the Pecan Chocolate Truffles with Wissotzky Earl Grey

1.

If you’re use natural pecans, toast them until they are lightly golden and smell good. Cool and chop coarsely. If using candied pecans, just chop coarsely. Really only into quarters or so.

2.

Break the chocolate into cubes and place it in a bowl.

3.

Pour the cream and the tea bag into a small pot and bring to a boil.

4.

Take out the tea bag and pour the boiling cream into a bowl with the chocolate.

5.

Wait five minutes and then stir until you get a glossy chocolate sauce.

6.

Add the pecans and mix.

7.

Transfer the ganache with the pecans to an eight-inch (20-centimeter) square pan with baking paper underneath.

8.

Refrigerate overnight.

9.

When the ganache is very stable, remove it from the pan, cut into cubes and toss in a bowl with cocoa. You can also do it with a strainer.

Pecan Chocolate Truffles with Wissotzky Earl Grey

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Chana
Chana
3 years ago

Please clarify – 15 milliliters is only half an ounce of cream. Is the amount listed correct?

Raquel
Raquel
Reply to  Chana
2 years ago

We have corrected the amount to 5 ounces (150 milliliters) 38% cream. Enjoy!