CHOCOLATE PUMPKIN PECAN TRUFFLES

Name: CHOCOLATE PUMPKIN PECAN TRUFFLES
Prep time: 3 h
Total time: 3 h
Yield: Makes 26
Cuisine: American
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

By Ellen Bales
@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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

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
Add Ingredients to Grocery List

How to Make CHOCOLATE PUMPKIN PECAN TRUFFLES

Step-by-Step

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