Ingredients
- ½ cup pecan pulp (from pecan milk)
- 1 cup pecan milk
- 20 oz semi-sweet chocolate
- 1 tsp sea salt
- 1 tsp vanilla extract
- ½ tsp orange extract (optional)
- 20 oz coating chocolate, melted according to package instructions
- gold leaf (optional)
Directions
- For the ganache, transfer semi-sweet chocolate chips, sea salt, vanilla extract and orange extract into a large heat-safe mixing bowl. In a small saucepan, warm the pecan pulp and milk on high until just beginning to bubble around the edges. Remove from heat, then pour over the chocolate. Whisk until consistent. Allow to cool to room temperature before covering and setting in the fridge to chill for about 3 hours, or until solid enough to scoop and roll.
- When ready, use a cookie scoop (or spoon) to portion into 1” balls. Transfer to a lined tray, then roll and repeat for the remainder of the ganache. After, transfer to the freezer to firm up while melting the chocolate.
- Meanwhile, melt coating chocolate according to package instructions. Dip each ganache ball to thoroughly coat. Transfer to a lined tray, then repeat with the remainder. Finally, garnish with gold leaf (optional, preferably when chocolate is still wet). Enjoy!
