Golden Ganache Truffles
Instructions
- 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!
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)
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