I know I promised pictures of my almond cake, but disaster struck during assembly. Instead of looking like a three-tier wonder, the cakes cracked under the weight of the frosting, leaving me with a bakery earthquake. The taste was ok, not something I would make again. Overall it was a disappointment.
These, however, were not! I haven't made truffles in years, and I couldn't remember how to dip them to get that smooth outer coating. With a little practice with a spoon, a corn skewer, and a lot of melted chocolate, I think I've got the knack. Good thing too, since truffles are a major portion of my Christmas goodie bags. These are but the beginning to my seasonal baking frenzy -- I already have a mint version in the frig that will have to wait until tomorrow for coating since it is near midnight. Tomorrow's post should be a long one though! On the agenda: gingerbread men (haven't made those in years either, I even bought sprinkles!), eggnog hot cross buns (since I have leftover eggnog and have a yearning to work dough), almond brittle, chocolate walnut fudge, and of course, truffles. Whew, who needs a job, I'm hard at work already!
* 2 1/2 cups toasted pecan halves
* 3 tablespoons superfine granulated sugar
* 1/3 cup graham cracker crumbs (from about three 5- by 2 1/2-inch graham crackers)
* 1 tablespoon unsalted butter, softened
* 1 teaspoon vanilla
* 1/2 teaspoon cinnamon
* 24 oz white chocolate (chopped)
Finely chop 1/2 cup pecans.
In a food processor grind remaining 2 cups pecans with a pinch salt, occasionally scraping down side of bowl, until pecans release their oil and mixture becomes a smooth paste, about 3 minutes. Transfer pecan butter to a bowl and stir in remaining ingredients until combined well.
Form level teaspoons of pecan butter into balls and with a dipping fork dip into melted white chocolate. Adorn with halved pecans, if desired. Chill truffles, in layers separated by wax paper, in an airtight container at least 1 hour, or until firm, and up to 4 days.
Makes about 40 truffles.