PECAN PIE TRUFFLES

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Directions

• In a small saucepan over medium-high heat, melt the butter until it foams, and brown (but not black!) flecks appear. Remove from the heat and place in the refrigerator for 10 minutes to cool.
• Stir in the sweetener, pecans, vanilla extract, and salt to the browned butter.
• When the mixture has returned to a solid consistency and is at room temperature, scoop out 1-inch balls with a mini ice cream scooper or spoon. Place the balls on a serving platter and refrigerate it while you make the chocolate drizzle.
• To make the drizzle, in a double boiler or a heat-safe bowl set over a pan of simmering water, combine the cream, sweetener, and chopped chocolate. Heat on low, stirring constantly, until the chocolate is completely melted. Remove from the heat and add the vanilla extract. Allow to cool in the refrigerator for 8 minutes, or until thickened but still slightly warm; if the drizzle hardens too much, return it to the double boiler and gently reheat.
• Remove the truffles from the refrigerator and drizzle the chocolate over each one with a spoon. Sprinkle crushed pecans on top of each truffle. At room temperature, serve.
• Extras can be kept in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month.