CHOCOLATE PUMPKIN PECAN TRUFFLES

Ellen Bales

By
@Starwriter

Spotted this recipe in a magazine from the pharmacy shop and was fascinated by the combinations of ingredients. Chocolate and pumpkin! Oh yum! Gotta try this one!
Photo: foodnetwork.com


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Rating:

Comments:

Serves:

Makes 26

Prep:

3 Hr

Method:

Refrigerate/Freeze

Ingredients

16 oz
dark chocolate bar or chips, divided
2 Tbsp
coconut or soy creamer
2 Tbsp
brown sugar
3/4 c
canned pumpkin puree
1/4 tsp
ground cinammon
1/8 tsp
ground ginger
1 pinch
ground nutmeg
1 tsp
vanilla extract
1/8 tsp
salt
3/4 c
crushed pecans
2 tsp
canola oil

Directions Step-By-Step

1
Over low heat, melt 4 ounces chocolate in a microwave or double boiler. Add creamer and brown sugar; mix thoroughly. Set aside to cool.
2
Add the pumpkin, cinnamon, ginger, nutmeg, vanilla, and salt to the melted chocolate mixture; mix well.
3
Stir in the pecans until just mixed. Cover and refrigerate for 30-60 minutes.
4
Shape the mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for at least 1 hour, or until hard.
5
In a microwave or double boiler, melt remaining 12 ounces chocolate and oil, stirring until very smooth. Remove from heat. Using a fork, dip each ruffle in chocolate until well coated; place on parchment-lined baking sheet.
6
Refrigerate. Remove truffles from fridge 5-10 minutes before serving.

About this Recipe

Course/Dish: Candies, Chocolate
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids