I wanted to make a little sweet for Thanksgiving this weekend, nothing too big, since we all really want to save room for pumpkin pie, but just a little special something. I decided on Pumpkin Chocolate Truffles. They are really yummy, you can’t taste the pumpkin too much, it’s there in the background, but they mostly taste of chocolate -which is generally not a bad thing. 😉
Pumpkin Chocolate Truffles (recipe adapted from here)
makes about 15
- 4 oz. chopped semi-sweet chocolate
- 1/4 cup whipping cream
- 2 tbsp pumpkin puree
- good pinch of salt
- 1/8 tsp cinnamon
- pinch of nutmeg
- 1 tbsp soft butter
- 2 tbsp icing sugar (optional)
- 1/2 lb. chocolate candy coating
- 2 oz. orange chocolate candy coating
1. Chop semi-sweet chocolate and set aside in a bowl.
2. Combine cream, pumpkin, salt, cinnamon, and nutmeg in a small pan, and heat over medium-high heat, stirring until smooth. Heat until mixture just starts to boil.
3. Pour the hot cream mixture through a wire strainer, to remove and lumps, and into the chopped chocolate. Stir until chocolate is melted and mixture is smooth. (Mine wasn’t hot enough to melt all the chocolate so I microwaved it on half power for about 20 sec.)
4. Stir in butter. (I tasted it here, and found it was a litte too bittersweet for me. I maybe should have used a sweeter chocolate to begin with. I decided to add a couple tbsp of icing sugar, and dissolved quickly and sweetened it up.) 😉
5. Put plastic wrap on the surface of the chocolate and refrigerate for a couple hours. When it is firm, but not too hard, scoop and roll into balls. You can dust your hands with coco powder. I used a melon baler as the scoop.
6. Chill again.
7. Melt your chocolate candy coating, and dip the chilled centres.
8. Melt the orange chocolate candy coating and use a ziplock bag with a tiny hole in the corner to add a drizzle to the truffles.
With home made Pumpkin Chocolate Truffles, life is definitely a party!