Recipe: Peach & Pecan Truffles with Dark Chocolate

Recipe: Peach & Pecan Truffles with Dark Chocolate

TFF_Montagu-4Nothing ends off a festive dinner quite as elegantly as a plate full of decadent truffles. These soft and chewy treats are made from dried peaches and dates, soaked in hot water until soft, and then blended with pecan nuts and digestive biscuits. No extra butter or sugar added, just coated in melted dark chocolate with a sprinkle of chopped pistachios. Magic!

Special thanks to Ilse van der Merwe from The Food Fox for developing this recipe.

Ingredients

  • 100 g Montagu dried peaches
  • 100 g Montagu pitted dried dates
  • 100 g pecan nuts
  • 200 g digestive biscuits
  • 1/2 teaspoon vanilla extract
  • 240 g dark chocolate
  • a handful pistachio nuts, finely chopped (optional)

Method

  1. Place the peaches and dates in a small mixing bowl and cover with recently boiled water. Leave to soften for 30 minutes.
  2. In the meantime, toast the pecan nuts in a dry pan until they are fragrant and slightly browned (take care not to burn them, and toss now and then). Set aside.
  3. In a food processor, add the biscuits and process to fine crumbs.
  4. Drain the softened fruit in a sieve and put some pressure on it to squeeze all the excess water out. Use kitchen scissors to snip some of the bigger peaches into smaller pieces, then add the fruit to the food processor along withe the biscuits and vanilla. Process until it comes together in a ball.
  5. Scoop into a plastic container, cover, and refrigerate for 30 minutes to firm up slightly.
  6. Use a teaspoon to scoop and roll balls of about 2,5cm in diameter.
  7. Break the chocolate into blocks and place in a glass bowl. Melt it over a small pot with simmering water, or in the microwave with 30 second intervals, stirring until it is smooth and glossy.
  8. Dip each ball into the chocolate, using 2 forks to handle the balls, and taking care to let excess chocolate drip off before placing them on a tray lined with non-stick baking paper.
  9. Top with chopped pistachios while the chocolate is still soft. Leave to set, then store in the fridge in a container with a lid.
  10. Enjoy at room temperature. (The truffles will last for at least 2 weeks in the fridge.)

Tip: If your mixture is too sticky for rolling out balls, add some desiccated coconut or ground almonds to the mixture. For a gluten-free truffle, substitute the digestive biscuits with 2 cups ground almonds.

Makes about 35-40. Enjoy!

Here is a handy recipe card that you can save or print out:

mdfn_PeachPecanTruffleDarkChocolate_FBPost