Yield: 36 truffles
Ingredients:
½ cup unsalted butter, softened
¾ cup brown sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 ½ Tablespoons milk
1 ¼ cups flour
2 cups finely chopped pecans
1 (10 ounce) bag dark chocolate melts
Amaretto oil, to taste
Instructions:
Prepare the Dough:
Beat the butter and brown sugar until creamy.
Add the vanilla extract, salt, and milk, and beat again until fully combined.
Heat the Flour:
Place the flour in a microwave-safe bowl and heat it for 1 minute to treat it. Allow it to cool slightly.
Combine the Dough:
Gradually add the heated flour and chopped pecans to the butter mixture, mixing until completely combined.
Form the Truffles:
Roll the dough into 36 even-sized balls.
Place the dough balls on a wax paper-lined baking sheet and refrigerate for 30 minutes to firm up.
Prepare the Chocolate Coating:
Melt the dark chocolate according to the package directions.
Once melted, stir until smooth and creamy.
Add a few drops of amaretto oil to the chocolate and stir until well-mixed. Taste and adjust the amount of amaretto oil if desired.
Dip the Truffles:
Use a toothpick to dip each chilled truffle into the melted chocolate. You can use a spoon to help coat the truffle completely.
Gently tap the toothpick on the side of the bowl to remove any excess chocolate.
Place the dipped truffles back onto the wax paper-lined tray. Let them set for a few seconds before gently twisting out the toothpick.
Finish the Coating:
Heat the remaining chocolate again if needed.
Spoon it into a plastic bag or squeeze bottle and drizzle it over the tops of the truffles to cover any toothpick marks.
Allow the drizzle to set.
Store:
Once fully set, store the truffles in a sealed container, either on the counter or in the refrigerator.
Enjoy these indulgent Amaretto Pecan Cookie Dough Truffles for a sweet treat perfect for gifting or personal enjoyment!
