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.
- Add the sweetener, pecans, vanilla, and salt to
the browned butter and stir well to combine. - 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. - 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. - 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. - Store extras in an airtight container in the
refrigerator for up to 4 days or in the freezer for up to 1
month.