Pumpkin Chocolate Truffles Food

PUMPKIN TRUFFLES

Steps:

• In a medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside. In a medium saucepan over high heat, add cream. When cream boils, take off heat. In a heatproof medium bowl, add chocolate and hot cream. Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards. Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine. Add the butter and liqueur, if using. Cover tightly with plastic wrap and refrigerate until chilled.
• On a parchment lined cookie sheet, scoop mixture into small balls using a melon baller. Place in refrigerator for 1 hour, or until chilled. Remove truffles from refrigerator and dip each in melted chocolate. Roll in cocoa powder and serve.

PUMPKIN CHOCOLATE TRUFFLES

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.

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 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 CHOCOLATE TRUFFLES

Steps:

• Chop semi-sweet chocolate and set aside in a bowl.
• Combine cream, pumpkin, salt, cinnamon, and nutmeg in a small pan, and heat over medium-high heat, stirring until smooth. Heat until mixture just starts to boil.
• Pour the hot cream mixture through a wire strainer, to remove and lumps, and into the chopped chocolate. Stir until chocolate is melted and mixture is smooth.
• Stir in butter.
• Put plastic wrap on the surface of the chocolate and refrigerate for a couple hours. When it is firm, but not too hard, scoop and roll into balls. You can dust your hands with coco powder. I used a melon baler as the scoop.
• Chill again.
• Melt your chocolate candy coating, and dip the chilled centres.
• Melt the orange chocolate candy coating and use a ziplock bag with a tiny hole in the corner to add a drizzle to the truffles.