WHITE CHOCOLATE COVERED PUMPKIN TRUFFLES
Pumpkin and spice infused dark chocolate ganache, enrobed in creamy white chocolate. Make these and everyone will think you're some kind of haute confectioner! *prep time is just an assumption, and also include all chilling times.*
Provided by JamesDeansGirl
Categories Candy
Time 3h
Yield 30 truffles
Number Of Ingredients 11
Steps:
- In a medium saucepan over low heat, combine the pumpkin, brown sugar, and spices; cook for 5-6 minutes, or until the mixture reduces by half and the pumpkin looks dry. Set aside.
- In another saucepan over high heat, add the cream; remove from heat when it boils.
- In a heatproof bowl, pour the hot cream over the dark chocolate; let mixture sit for 1 minute, then slowly begin to stir, starting from the center of the bowl and working outwards.
- Once the chocolate and cream are evenly mixed, add the pumpkin mixture and whisk to combine. Add the butter and liqueur, if using.
- Cover bowl tightly with plastic wrap and refrigerate until well chilled, at least 1 hour.
- On a parchment paper-lined cookie sheet, scoop the chilled mixture into small balls using a melon baller. Place in refrigerator for another 60 minutes, or until well chilled.
- Remove truffles from refrigerator and dip each in the melted white chocolate; roll in cocoa powder.
- Chill again until chocolate sets; bring to room temperature before serving.
Nutrition Facts : Calories 183.1, Fat 16.8, SaturatedFat 10.4, Cholesterol 24.6, Sodium 21.7, Carbohydrate 12.1, Fiber 3.6, Sugar 5.4, Protein 3.2
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