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.
Comforting With Food 