Now that the holiday season is in full swing, I’m always trying to think of new treats to serve at dinner parties, or give to friends. Chocolate and pumpkin is one of my favorite combinations, and perfect for the holidays, so I recently whipped up a batch of rich chocolate pumpkin truffles. Not only are these truffles delicious, but they’re beautiful, and deceptively simple to make. All you have to do is a make chocolate pumpkin ganache by mixing hot cream, chopped chocolate, pumpkin puree, and spices together. Then you put the ganache in the refrigerator to firm up. The final step is rolling the ganache into balls, then rolling the balls in grated milk chocolate. So easy and bursting with the flavors of the holiday season!
This guest post is from La Fuji Mama, Website: http://www.lafujimama.com – she is amazing!
Chocolate Pumpkin Truffles
Makes about 3 dozen truffles
Recipe Notes: If you’re not serving the truffles right away, store them in the refrigerator. Allow them to sit at room temperature for 15 to 20 minutes before serving.
1/2 cup heavy whipping cream
10 ounces semi-sweet chocolate, finely chopped
1/4 cup canned pumpkin (or homemade pumpkin puree)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Cocoa powder, for dusting
2 ounces milk chocolate, grated on largest holes of a box grater
1. Heat the cream in a 2-quart saucepan over medium heat until it comes to a simmer. Remove from the heat and sprinkle the chopped semi-sweet chocolate into the cream. Cover the saucepan and let it sit for 5 minutes. Then gently stir the cream and chocolate together until smooth, to make chocolate ganache.
2. Whisk together the canned pumpkin, cinnamon, ginger, and nutmeg in a small bowl, then whisk this mixture into the chocolate ganache. Pour the pumpkin ganache into a shallow bowl, cover, and refrigerate for at least 4 hours (or overnight).
3. Place the grated milk chocolate in a small bowl. Coat your hands with cocoa powder and roll the ganache into 1-inch balls. Toss the truffles in the grated chocolate, then set on a serving tray. Serve at room temperature.
Share this Post