PUMPKIN TRUFFLES
Delicious fall/holiday treat. Very strong coffee can be substituted for the coffee liqueur.
Provided by Liza
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.
- Bake in the preheated oven until almonds are fragrant and toasted, 5 to 10 minutes. Remove from oven and cool; grind in a food processor until almonds are a flour-like texture.
- Mix ground almonds, crushed vanilla wafers, confectioners' sugar, and cinnamon together in a bowl. Stir 1 cup melted chocolate chips, pumpkin, and coffee liqueur into vanilla wafer mixture. Shape mixture into 1-inch balls and arrange on a baking sheet. Refrigerate or freeze truffles until solid, 1 to 2 hours.
- Melt 1/2 cup chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip truffles in melted chocolate and return to baking sheet to harden.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 13 g, Fat 5.3 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 1.5 g, Sodium 35.6 mg, Sugar 5.1 g
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