Prep time: 20 mins | Cook time: 5 mins | Total time: 25 mins | Serves: 16
I adore the nutty, sweet, and tasty flavour of these Chocolate-Covered Condensed Milk Pecan Balls. Made with just four ingredients, this delicious dessert treat is the best thing ever!
Ingredients
1 can (14 ounces – 397 grams) Sweetened Condensed Milk
1 tablespoon All-Purpose Flour
3/4 c. (3 ounces – 85 grams) Ground Pecans
5 ounces (140 grams) Dark Chocolate (Couverture chocolate has to be tempered for dipping and decorating. Compound chocolate, like candy coating or almond bark, can be used immediately after melted).
Chopped pecans for decoration
How to make Chocolate-Covered Condensed Milk Pecan Balls
Step 1: Place the pecans in a food processor. Pulse until finely ground, then measure out 3/4 cup of the ground pecans.
Step 2: Combine the condensed milk and flour in a saucepan, mixing until dissolved.
Step 3: To the pan, add the ground pecans and cook while continuously stirring over medium heat for approximately 7 to 10 minutes until thick. Remember that the condensed milk depending on the brand can be thinner, thus cooking and stirring for a bit longer (about 5 to 15 minutes) is required until you have a soft dough.
Step 4: On a plate, spread the mixture and allow it to cool at room temperature. Tent with a plastic wrap and chill in the fridge for at least 20 minutes.
Step 5: Into about 1 1/4 inch or 3cm balls, roll the dough with the palm of your hands. Note to rub your palms with a couple of drops of water. This way the dough will prevent from sticking to your hands. Place the balls in the fridge to chill for at least 20 minutes.
Step 6: Meanwhile, using a double boiler or microwave, melt the chocolate on medium power while stopping to stir every 30 seconds until smooth.
Step 7: With the melted chocolate, coat the balls and sprinkle with chopped pecans. Then, chill in the fridge for at least 10 minutes to set the chocolate.
Step 8: In an airtight container, place the coated balls and store them for up to 10 days at room temperature.
Note:
To know if you are using real chocolate or compound chocolate, read the ingredients list. Remember the main ingredient of real chocolate is cocoa butter. As compound chocolate, coating chocolate, candy melts, candy coating, or almond bark are made with vegetable oils. These can be melted and use straightaway although they don’t taste as good compare to real chocolate.
Ingredients
- 1 can (14 ounces - 397 grams) Sweetened Condensed Milk
- 1 tablespoon All-Purpose Flour
- 3/4 c. (3 ounces - 85 grams) Ground Pecans
- 5 ounces (140 grams) Dark Chocolate (Couverture chocolate has to be tempered for dipping and decorating. Compound chocolate, like candy coating or almond bark, can be used immediately after melted).
- Chopped pecans for decoration
Instructions
Step 1: Place the pecans in a food processor. Pulse until finely ground, then measure out 3/4 cup of the ground pecans.
Step 2: Combine the condensed milk and flour in a saucepan, mixing until dissolved.
Step 3: To the pan, add the ground pecans and cook while continuously stirring over medium heat for approximately 7 to 10 minutes until thick. Remember that the condensed milk depending on the brand can be thinner, thus cooking and stirring for a bit longer (about 5 to 15 minutes) is required until you have a soft dough.
Step 4: On a plate, spread the mixture and allow it to cool at room temperature. Tent with a plastic wrap and chill in the fridge for at least 20 minutes.
Step 5: Into about 1 1/4 inch or 3cm balls, roll the dough with the palm of your hands. Note to rub your palms with a couple of drops of water. This way the dough will prevent from sticking to your hands. Place the balls in the fridge to chill for at least 20 minutes.
Step 6: Meanwhile, using a double boiler or microwave, melt the chocolate on medium power while stopping to stir every 30 seconds until smooth.
Step 7: With the melted chocolate, coat the balls and sprinkle with chopped pecans. Then, chill in the fridge for at least 10 minutes to set the chocolate.
Step 8: In an airtight container, place the coated balls and store them for up to 10 days at room temperature.
Notes
To know if you are using real chocolate or compound chocolate, read the ingredients list. Remember the main ingredient of real chocolate is cocoa butter. As compound chocolate, coating chocolate, candy melts, candy coating, or almond bark are made with vegetable oils. These can be melted and use straightaway although they don’t taste as good compare to real chocolate.
