Dark Chocolate Pumpkin Spice Truffles Food
DARK CHOCOLATE PUMPKIN TRUFFLES
The combination of pumpkin and dark chocolate is unexpected and delectable. These delicious truffles make a pretty addition to a party plate, a sweet way to finish up a meal, or a gift your friends and family will love. -Monica Mooney, Roseville, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in pumpkin, pie spice and vanilla. Stir in cracker crumbs. Freeze, covered, 20 minutes or until firm enough to shape., Shape pumpkin mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze 20 minutes or until firm., In a microwave, melt chocolate; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 60mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
DARK CHOCOLATE PUMPKIN TRUFFLES
These dark chocolate pumpkin truffles are so delicious and naturally gluten free and vegan. A healthy pumpkin spiced truffle that is perfect for fall!
Provided by Joy Shull
Categories Desserts
Time 50m
Number Of Ingredients 11
Steps:
- Add pumpkin, maple syrup, vanilla, pumpkin pie spice, salt, cinnamon, sugar, and melted coconut oil to a bowl and mix well.
- Add the coconut flour and mix until well combined (batter will be thick and not sticky)
- Use a mini ice cream scoop (see pictures), or a spoon to form truffles
- Place truffles on a wax paper lined baking sheet
- Freeze the truffles for 20 minutes
- Melt the chocolate while the truffles are freezing. The easiest way is to melt in a microwave safe bowl in 20-30 second increments. Stir often and do not overcook to avoid burning the chocolate.
- For each truffle, drop it into the melted chocolate. use a spoon to drizzle the chocolate over the top
- Use a fork and toothpick under the bottom to place truffle back onto the lined baking sheet
- Top immediately with flaked sea salt
- Repeat until every truffle is dipped in chocolate and topped with sea salt
- Place back in the freezer until solid
- Store in a ziploc bag or freezer safe container
- store leftovers in the fridge or freezer
Nutrition Facts : Calories 150 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 53 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
PUMPKIN CHOCOLATE TRUFFLES
These yummy little truffles are rich and addictive. I sprinkle them with powdered sugar but the choices are endless. You can roll them in chopped pumpkin seeds, nuts, coconut, cocoa powder, or dip them in melted chocolate. Store in an airtight container in the refrigerator.
Provided by Yoly
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- Combine crushed cookies, ground almonds, powdered sugar, and pumpkin spice in a bowl. Mix in coffee liqueur, melted chocolate chips, pumpkin puree, and pumpkin syrup until combined but sticky. Place in freezer until firm, 30 to 50 minutes.
- Roll mixture into 1-inch balls. Sprinkle each ball with powdered sugar and top with 1 pumpkin seed.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 8.2 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 22.3 mg, Sugar 5.2 g
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- With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy – about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
- Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours.
- During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.
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