Chocolate Pumpkin Truffles

Having some many leftover ingredients from all the other desserts being made for Thanksgiving I just had to use them for something. So I figured out that I could make pumpkin truffles. I recommend making these on a cold day or else it will begin to melt quickly on humid/hot days.

Here are the ingredients needed for this recipe:

  • 8 oz chopped semi-sweet chocolate
  • 1/2 cup heavy cream
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 oz (2 tbsp) butter, at room temperature
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • Pinch nutmeg
  • 1 lb chocolate candy coating or tempered chocolate
  • Orange sprinkles or other decorations (optional)

Step 1: Place the chopped chocolate in a heat-safe bowl.

Step 2: Combine the heavy cream, the pumpkin puree, the salt, the cinnamon, and the nutmeg in a small saucepan over medium-high heat.

Step 3: Whisk until the pumpkin and cream are smooth.

Step 4: Heat until the mixture just starts to boil.

Step 5: Pour the hot cream through a strainer over the chopped chocolate—this will strain out any large pieces of pumpkin puree that might interfere with a smooth truffle texture.

Step 6: Whisk the cream and chocolate together until the mixture is shiny and completely smooth.

Step 7: Allow it to cool briefly.

Step 8: When it is still warm but no longer hot, whisk in the butter until it is incorporated.

Step 9: Press a piece of cling wrap on top of the chocolate and refrigerate it until it is firm enough to scoop, about 1 hour.

Step 10: When the chocolate is firm but not rock-hard, use a candy scoop or a teaspoon to scoop up small balls.

Step 11: Dust your hands with cocoa and roll the truffles between your palms to make them round.

Step 12: Refrigerate truffles for 10 minutes

Step 13: Melt the candy coating (or alternately, temper real chocolate) in the microwave until it is smooth and fluid.

Step 14: Dip the truffles in the coating, one by one, using dipping tools or a fork. (do this quickly while the chocolate balls are cold or else it’ll start to melt and it will thicken the chocolate coating)

Step 15: If you desire, top them with orange sprinkles or other decorations while the chocolate is still wet.

Step 16: Refrigerate the truffles to set the coating, for about 10 minutes, before serving.

Step 17: Store Pumpkin Chocolate Truffles in an airtight container in the refrigerator for up to a week, and bring them to room temperature before serving.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

myTaste.com
%d bloggers like this: