Pecan Pie Truffles

Prep time: 10 minutes

Cook time: 5 minutes

Yield: 2 dozen truffles (2 per serving)

INGREDIENTS:

• 1 cup (2 sticks) unsalted butter
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• ¼ cup raw pecans, finely chopped
• Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract
• ¼ teaspoon fine sea salt

CHOCOLATE DRIZZLE:

• ¼ cup heavy cream
• 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 1 ounce unsweetened chocolate, finely chopped
• Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract
• Crushed raw pecans, for garnish

INSTRUCTIONS:

1. Melt the butter in a small saucepan over medium- high heat until it foams up and brown (but not black!) flecks appear. Remove from the heat and place in the refrigerator to cool for 10 minutes.
2. Add the sweetener, pecans, vanilla, and salt to the browned butter and stir well to combine.
3. When the mixture is at room temperature and has returned to a solid consistency, use a mini ice cream scooper or spoon to scoop out 1-inch balls of the mixture. Place the balls on a serving platter and set the platter in the refrigerator while you make the chocolate drizzle.
4. To make the drizzle, combine the cream, sweetener, and chopped chocolate in a double boiler or
   in a heat-safe bowl set over a pan of simmering water. Heat on low, stirring, just until the chocolate is melted. Remove from the heat and stir in the vanilla. Allow to cool in the refrigerator for 8 minutes or until thickened, but still a bit warm; if it hardens too much, return the drizzle to the double boiler and reheat gently.
5. Remove the truffles from the fridge and use a spoon to drizzle the chocolate over each truffle. Garnish each truffle with crushed pecans. Serve at room temperature.
6. Store extras in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1
   month.