Dark Chocolate Pumpkin Truffles Food

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

DARK CHOCOLATE TRUFFLES

Steps:

• In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
• Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
• Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
• Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
• If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.

TRADITIONAL FRENCH DARK CHOCOLATE TRUFFLES

Steps:

• Gather the ingredients.
• Heat the heavy cream in a small saucepan over medium heat until it is hot and starting to bubble but not fully boiling. Remove the cream from the heat immediately.
• Add the finely chopped chocolate and vanilla extract and stir with a wooden spoon until the ganache is completely smooth.
• Pop the pan into the fridge and chill the ganache until it is hard enough to roll into balls. Do not use the freezer, as this will make the ganache unworkable.
• Measure out each truffle by the heaping teaspoonful and use your hands to quickly roll the ganache into a ball.
• If the ganache gets too warm, put it back in the fridge for a few minutes to firm up. Work quickly so that your hands don't melt the chocolate too much. Chill the balls, a few at a time, as you go.
• Put the cocoa powder into a shallow dish. Take each chilled chocolate ball and quickly roll in the cocoa powder for an even coating. Pop the truffle onto a plate and place back into the fridge to chill down again before serving.

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.

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!

CHOCOLATE-COVERED PUMPKIN BANANA TRUFFLES

Steps:

• Add all filling ingredients to a food processor and blend until creamy (start with 5 Tbsp of the flour).
• Next, add in the pumpkin spice, and blend again to incorporate, taste and adjust seasonings as desired.
• The filling should be rolling into a ball but still be moist to touch, if it's not forming, you can add an additional Tbsp of coconut flour.
• Using a tablespoon, scoop out the filling and roll into balls, set them on parchment-lined plate or tray and chill for 15 mins or so in the fridge to set.
• Meanwhile, make the chocolate by mixing chocolate or carob with coconut oil, you can heat together either on a stove carefully or in the microwave for a minute or so. Mix well and adjust as needed (if using chocolate that's sweetened, you're all set, if not feel free to add honey or maple syrup if needed).
• Pour melted chocolate/carob into a bowl and dunk each truffle into the coating, using 2 forks you can roll the truffle around while shaking off the excess chocolate and placing back on the parchment paper. Return to the fridge to set for another 10 minutes or so (or can even put it in the freezer for a few minutes if you can't wait!) Serve and store in the fridge.

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 TRUFFLES

Steps:

• Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl.
• Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, then stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard.
• Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.

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.

HOME

Steps:

• Place chocolate morsels into a medium bowl. In a small saucepan, bring heavy cream to a boil. Remove hot cream from heat and pour it over chocolate. Let stand for 1 minute, then stir until chocolate is melted and mixture is smooth. Stir in vanilla extract and chopped toffee bits. Cover and chill until firm, about 2 hours. Line a rimmed baking sheet with parchment paper. Using a small cookie scoop, shape mixture into 1-inch balls. Roll truffles between your palms to create a smooth appearance. If desired, roll truffles in cocoa powder or additional toffee bits. Chill until ready to serve.

PUMPKIN CHOCOLATE TRUFFLES

Steps:

• Melt half of the dark chocolate in a bain marie (or bowl over simmering water). Remove from the heat, and add the remaining chocolate, stirring until all has melted.
• Add the cream, spices and pumpkin and mix thoroughly
• Place in the refrigerator for 1 hour to firm up.
• Remove and take small teaspoons of the truffle mixture, roll into balls and place onto a layer of parchment paper. OR use a small cookie scooper to make the truffles balls.
• Roll the balls in the coating of your choice (optional)
• Eat and enjoy!
• Store in the fridge.

DARK CHOCOLATE PUMPKIN-SPICE TRUFFLES

Steps:

• Place your dates into a food processor and puree.
• Add the cacao powder, honey, pumpkin puree and spices into the food processor and blend. It will become a large, dough-like ball.
• Tear off pieces and roll with your hands into 1-inch balls. The mixture might be sticky, so rubbing your hands with a little bit of coconut oil makes the rolling process much easier!
• Melt the chocolate chips in a double broiler or the microwave. Coat each of the balls with the chocolate, and place on sheet of parchment paper.
• Place the truffles in the refrigerator and let them harden (I took mine out after about a half an hour).
• Serve and enjoy!

HEALTHY PUMPKIN TRUFFLES

Steps:

• Place a sheet of wax paper or parchment paper on a baking tray.
• In a medium bowl, stir together the pumpkin purée, pumpkin spice, salt, and liquid stevia. Add in the oat flour, stirring until just incorporated.
• Working with a small amount of the mixture at a time, roll into a bite-sized sphere. Place on the prepared baking sheet. Repeat with the remaining mixture. (Rub your fingers and palms with a little neutral-tasting oil first if it sticks to them!)
• Place the dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Continue to heat for 10-second intervals, stirring for 1 minute between each, until the chocolate has completely melted. (I highly recommend keeping it warm while you assemble your truffles! See the Notes below!)
• Working with one filling sphere at a time, carefully dip it in the melted chocolate using two forks, and let the excess drip off by rocking it between the two forks. Place back onto the wax paper. If using the flaky sea salt, sprinkle a small amount on the top of the dipped truffle (see Notes!). Repeat with the remaining chocolate and filling spheres.
• Once all 24 truffles have been coated, place them in the freezer for 5-10 minutes (or the refrigerator for 15-20 minutes) or until the chocolate has hardened. Store in the refrigerator until ready to eat.

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.