I enjoy pumpkin pie spiced foods, but I am not one of those crazy pumpkin pie spiced people who seeks out everything that is pumpkin flavored from September through December. But I do make just about any recipe I can get my hands on that uses pumpkin! And I do restrict myself to only making these kinds of recipes in October and November. While I am not a fanatic, I do enjoy lots of pumpkin spiced foods in the fall.
I am, however, a chocolate junkie. So it’s no surprise that I have tried out many pumpkin & chocolate recipes. And many of them have made it as a posting of my blog. We celebrated this past Halloween with some Pumpkin Chocolate Chip Squares. Pumpkin also goes well in Chocolate Pumpkin Brownies. My very first foray into pumpkin and chocolate was a Pumpkin Chip Bread many years ago that I still make annually. Even my Pumpkin Cake Roll is served with a drizzle of chocolate sauce on it. But it took me until this pumpkin season to perfect a pumpkin truffle recipe that combined these two great flavors to my eating satisfaction. I can see these becoming a Thanksgiving tradition!
Pumpkin Spiced Chocolate Truffles
Pumpkin Spiced Chocolate Truffles (adapted from tasteofhome.com) Prep Time: 45 minutes, Cook Time: 5 minutes, Chilling Time: 2+ hours. Makes 24 Truffles
Ingredients:
- 11 ounces bittersweet chocolate chips, divided
- 1/2 cup heavy whipping cream
- 2 tablespoons canned pumpkin
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon cloves
Directions:
Place 10 ounces of the chocolate chips in a medium bowl. Heat them in the microwave in 30 second intervals at 50% power for 2 minutes, until they are very melted.
Meanwhile, in a small heavy saucepan, combine the cream, pumpkin, and spices. (1-1/2 teaspoons of pumpkin pie spice can be substituted for the individual spices.) Whisk them together and heat them just to a boil.
Heat the cream with the pumpkin & spices.
Remove the cream mixture from the stove and pour it over the melted chocolate. Let it stand for a few minutes until the chocolate is completely melted, then whisk them together until the mixture is smooth.
Combine the chocolate with the heated cream mixture.
Cool the mixture to room temperature, then refrigerate it, covered, for 2 – 4 hours.
Finely grate the remaining ounce of chocolate. Shape the truffle mixture into 1-inch balls and roll them in the grated chocolate.
Roll the truffles into balls then roll them in the grated chocolate.
Store the truffles in an airtight container in the refrigerator.
I am grateful for pumpkin & chocolate this Thanksgiving! ~Linda
Pumpkin Spiced Chocolate Truffles (adapted from tasteofhome.com) Prep Time: 45 minutes, Cook Time: 5 minutes, Chilling Time: 2+ hours. Makes 24 Truffles
Ingredients:
- 11 ounces bittersweet chocolate chips, divided
- 1/2 cup heavy whipping cream
- 2 tablespoons canned pumpkin
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon cloves
Directions:
Place 10 ounces of the chocolate chips in a medium bowl. Heat them in the microwave in 30 second intervals at 50% power for 2 minutes, until they are very melted. Meanwhile, in a small heavy saucepan, combine the cream, pumpkin, and spices. (1-1/2 teaspoons of pumpkin pie spice can be substituted for the individual spices.) Whisk them together and heat them just to a boil. Remove the cream mixture from the stove and pour it over the melted chocolate. Let it stand for a few minutes until the chocolate is completely melted, then whisk them together until the mixture is smooth.
Cool the mixture to room temperature, then refrigerate it, covered, for 2 – 4 hours.
Finely grate the remaining ounce of chocolate. Shape the truffle mixture into 1-inch balls and roll them in the grated chocolate. Store the truffles in an airtight container in the refrigerator.