Pumpkin Chocolate Truffles are smooth, creamy chocolate truffles with a hint of pumpkin pie flavor from pumpkin puree and fall spices. The pumpkin is subtle but adds a lovely autumn taste to these candies. Pumpkin Chocolate Truffles are perfect for Halloween, Thanksgiving, or any fall occasion.
- 8 ounces semi-sweet chocolate (chopped)
- 1/2 cup heavy cream
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons butter (at room temperature)
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 pinch nutmeg
- 1 pound chocolate candy coating
- Optional: orange sprinkles or other decorations
- Place the chopped chocolate in a heat-safe bowl. Combine the heavy cream, the pumpkin puree, the salt, the cinnamon, and the nutmeg in a small saucepan over medium-high heat. Whisk until the pumpkin and cream are smooth. Heat until the mixture just starts to boil.
- 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. Whisk the cream and chocolate together until the mixture is shiny and completely smooth. Allow it to cool briefly.
- When it is still warm but no longer hot, whisk in the butter until it is incorporated. Press a piece of cling wrap on top of the chocolate and refrigerate it until it is firm enough to scoop, about 2 hours.
- When the chocolate is firm but not rock-hard, use a candy scoop or a teaspoon to scoop up small balls. Dust your hands with cocoa and roll the truffles between your palms to make them round.
- Melt the candy coating (or alternately, temper real chocolate) in the microwave until it is smooth and fluid.
- Dip the truffles in the coating, one by one, using dipping tools or a fork. If you desire, top them with orange sprinkles or other decorations while the chocolate is still wet. To get the effect in the picture, I liberally dusted the tops with orange sanding sugar.
- Refrigerate the truffles to set the coating, for about 10 minutes, before serving. Store Pumpkin Chocolate Truffles in an airtight container in the refrigerator for up to a week, and bring them to room temperature before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||7 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||2 g|