Dark Chocolate Pumpkin Spice Truffles Food

PUMPKIN SPICE TRUFFLES

Steps:

• Combine chocolate chips, coffee creamer, vanilla, cinnamon, and 1/8 cup cocoa powder in a microwave-safe mixing bowl. Microwave for 1 minute, stirring every 15-30 seconds, until melted. Whisk together until smooth.
• Cover your truffle mixture and refrigerate for about 2 hours to set.
• When ready to make your pumpkin spice truffles, remove your pumpkin chocolate batter from fridge. Place remaining cocoa powder in a small bowl. Dust hands with cocoa powder to prepare.
• Using a spoon, scoop about 1 tablespoon of truffle into your hands and roll into a ball.
• Roll the ball in cocoa powder and place onto a plate. Repeat steps until all the chocolate is used.
• Place plate into freezer to set (at least 1-2 hours, or overnight if you've planned ahead).
• Using a double boiler, melt the orange candy melts together with the coconut oil.
• Once melted, dip the truffle into the chocolate and place onto wax or parchment paper. Repeat with all chocolate balls.
• Allow coating to dry for 30 minutes.
• Cut tootsie rolls into small pieces, one for each truffle you made. Roll those small bits of tootsie roll into a rod shape and stick into the top of each truffle, in the middle. This will be the stem.
• Using a piping bag and a leaf tip to create leaves out of green frosting. Keep chilled until ready to serve.
• Enjoy as a treat, or drop a truffle in your coffee or a glass of hot cocoa to add a burst of fall flavor to your favorite drink!

DARK CHOCOLATE PUMPKIN TRUFFLES

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

PUMPKIN SPICE DARK CHOCOLATE TRUFFLES (VEGAN)

Steps:

• Place the chocolate chips in a glass bowl.
• In a saucepan, heat the coconut milk on medium heat until just simmering.
• Add in the pumpkin puree, pumpkin spice mix, and vanilla extract. Whisk in with the coconut milk and heat until just simmering.
• Immediately turn off the heat, and pour the hot coconut milk-pumpkin mixture over the chocolate chips. Do not mix.
• Cover the glass bowl with a kitchen napkin to allow the heat to melt the chocolate. Let it sit for about 5 minutes.
• Slowly mix the contents of the glass bowl until all of the chocolate is completely melted and turned into a smooth mixture. (see notes below)
• Place the bowl of melted chocolate in the fridge, uncovered for about 1.5-2 hours or until the chocolate mixture has cooled enough to be easily scoop-able and formed. If the melted chocolate still sticks to your fingers when you touch it, then it's not quite done.
• Remove the bowl from the fridge. Using a small cookie scoop, scoop and mold the chocolate into semi-spheres. I like to use the cookie scoop that have the squeeze release built in. Alternately, you can mold the truffles into spheres using the palm of your hand (if you do this, make sure your hands are cool).
• Once you scoop out and mold each truffle, you can do one of the following (1) Leave them as is and place in the fridge, (2) Immediately roll each truffle in some cocoa powder and place in the fridge, (3) Place in the fridge while you melt some chocolate and drizzle over each truffle, followed by a sprinkle of ground pecans.

DARK CHOCOLATE PUMPKIN TRUFFLES

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.