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Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

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

Golden Ganache Truffles

Cook Time: 20 min, Prep Time: 20-30 min, Inactive Time: 3+ hours

These rich, decadent Golden Ganache Truffles feature pecan milk and pulp from your Almond Cow! A perfect treat that is simple to make and a definite crowd pleaser!

Servings: 2 dozen

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

Step 1

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.

Step 2

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.

Step 3

Meanwhile, melt the 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!