chocolate pumpkin pecan truffles

Name: CHOCOLATE PUMPKIN PECAN TRUFFLES
Prep time: 3 h
Cuisine: American
Ingredients: 16 ounce(s) dark chocolate bar or chips, divided; 2 tablespoon(s) coconut or soy creamer; 2 tablespoon(s) brown sugar; 3/4 cup(s) canned pumpkin puree; 1/4 teaspoon(s) ground cinammon; 1/8 teaspoon(s) ground ginger; 1 pinch(es) ground nutmeg; 1 teaspoon(s) vanilla extract; 1/8 teaspoon(s) salt; 3/4 cup(s) crushed pecans; 2 teaspoon(s) canola oil

(1 RATING)

51 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Oct 12, 2013

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

Rate

prep time 3 Hr

cook time

method Refrigerate/Freeze

yield Makes 26

Ingredients

16 ounces dark chocolate bar or chips, divided
2 tablespoons coconut or soy creamer
2 tablespoons brown sugar
3/4 cup canned pumpkin puree
1/4 teaspoon ground cinammon
1/8 teaspoon ground ginger
1 pinch ground nutmeg
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup crushed pecans
2 teaspoons canola oil

How To Make chocolate pumpkin pecan truffles

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.

Step 2

Add the pumpkin, cinnamon, ginger, nutmeg, vanilla, and salt to the melted chocolate mixture; mix well.
Step 3

Stir in the pecans until just mixed. Cover and refrigerate for 30-60 minutes.
Step 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.
Step 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.
Step 6

Refrigerate. Remove truffles from fridge 5-10 minutes before serving.
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