1 ½ c. butterscotch chips
1 c. heavy cream
2 Tbsp. unsalted butter, softened
1 ½ c. Chocolate Candy Melts, melted
½ c. toasted pecans
Bon Cook Products Used
Flexipan® Truffle Tray, Flexipan® Round Mold, Mini offset Spatula, spice spoons, eco-chop
Place the Flexipan® Truffle Tray on a Perforated Baking Sheet.
Melt the chocolate candy melts and stir until smooth. Scoop 1-1 ½ teaspoons of melted chocolate into each well, and with a spoon, work the melted chocolate up the sides so the well is completely coated.
Allow to set. You may even place in refrigerator for 15-20 to speed up the process.
Place butterscotch chips and cream in a Flexipan® Round Mold and heat in microwave in 30 second increments until chips are softened and cream is heated.
Stir until fully melted and combined. Stir in butter until fully incorporated.
Chill the ganache in the refrigerator for an hour.
Chop the pecans finely’. Then sprinkle a pinch of the chopped pecans into each well of the Truffle Tray.
Remove from freezer and spoon the mixture into the wells of the Flexipan® Truffle Tray. Using the back of a spoon or your fingers, gently press down the mixture in the wells to ensure they are filled and do not have air pockets.
Once filled, take remainder of melted chocolate candy melts and with a spoon or mini offset spatula cover the top of the truffle so the filling is completely sealed in. Allow to set or refrigerate 15-20 minutes to expedite process.
Once truffles are completely set, gently pop out of the wells. Use extra melted chocolate, butterscotch and pecans to garnish. Enjoy!
Active Time: 1 hour
Total Time: 1 hour 30