| Level: | Intermediate |
| Total: | 3 hr 3 min |
| Prep: | 25 min |
| Inactive: | 2 hr 30 min |
| Cook: | 8 min |
| Yield: | 40 to 60 truffles |
| Level: | Intermediate |
| Total: | 3 hr 3 min |
| Prep: | 25 min |
| Inactive: | 2 hr 30 min |
| Cook: | 8 min |
| Yield: | 40 to 60 truffles |
Ingredients
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground gloves
- 2 cups cream
- 1 pound dark chocolate, finely chopped
- 1 ounce butter, room temperature
- 1/4 cup orange-flavored liqueur, optional (recommended: Grand Marnier)
- 6 ounces melted dark chocolate
- 3 ounces cocoa powder
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 50 servings |
| Calories | 123 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 7 mg |
| Serving Size | 1 of 50 servings |
| Calories | 123 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 7 mg |
Reviews
The key to success of this recipe, in my opinion is to first make sure when cooking the pumpkin mixture is very DRY. Only add half the amount of cream specified and reduce the liquor by half as well.
Add more spice amount, to taste. It will not be so be wet and will h…ave a better, tasty end result. BUON APPETITO!
Add more spice amount, to taste. It will not be so be wet and will h…ave a better, tasty end result. BUON APPETITO!
I have never made truffles before and was very excited to try this recipe. They would have been good, but the center would not harden enough to be dipped into chocolate. I would not recommend this recipe unless you know how to change it to make the filling harden correctly.
Great Idea, Bad Concept – Would have been a great recipe!!! Warning…to make a truffle that you can actually form and coat, use 2 TBSP of Heavy Cream, not 2 Cups. I used 1/2 Cup and the filling was still WAY to soft. Would have worked if I had made chocolate molds to fill with the cream, that seal with chocolate. Also, I would suggest using white chocolate so you can taste the pumpkin.
wonderful recipe! where do you get Ground Gloves? lol
Very bummbed out was so looking forward to yummy pumpkin truffles…Did not turn out at all. the batter was so moist that it blead through the chocolate. I tried to redip to seal the leaks and it blead again, it also began to seize up my chocolate. The taste….Did not care for at all. As a matter of fact I threw out the whole batch, I can not serve these, so bumbed to have waisted all that chocolate not to mention my time involved.
I made this as a prelude to T’giving when you are inundated with pumpkin flavored everything. This was my first attempt at making candy. It was easy, but messy which didn’t suprise me. I tend to use my hands when I don’t have the proper kitchen tools or the tools don’t work like the recipe says. I didn’t end up coating the truffle in the milk chocoate, I am guessing it was my inexperience because coating the truffle with chocolate made it really difficult to keep the form in a ball. Rather the truffles started looking like, well if you have small dogs, you know. I did coat the truffle in cocoa powder. I think it still turned out good and compared to the taste of the truffle “balls” I did get coated with chocolate they weren’t as sweet which was better for me.
I agree that these could have used a stronger pumpkin flavor. You can definitely taste it because of the spices that usually accompany pumpkin pie, but I do wish it was a bit bolder. They were delish though! To help them set faster I poured the mixture into a 9X13 dish to put into the fridge. I think it really helps me. I’m taking them home for Thanksgiving, I hope everyone else likes them as much as we did here!
Ok..my first time making truffles and it was very messy, but fun, work. These didn’t come out as pretty as Godiva would have made them, and I think we over-rolled them in the cocoa at the end, but they still are yummy chocolates. Only problem, I personally don’t think there is enough of a pumpkin flavor to them. I love the liqueur in them but I think next time I am going to add a little more pumpkin puree and spices. Next time, now that I’ve done them once, hopefully my technique will be better too. I too had some problems having them set in the refrigerator, but I think it was because the recipe didn’t say how long to let the chocolate set in the refrigerator before trying to roll it. I ended up freezing them for over an hour and that stiffened up the chocolate mixture enough to roll it. I then put them back in the fridge overnight before dipping them in melted chocolate the next day. Because of how soft the ganache is, you really need proper dipping utensils but we did the best we could with tongs and hands. Still, it was really neat to think that we actually made delicious truffles at home.
I substituted 1/2 tsp. orange extract for the Grand Marnier. The truffles did not set up for me at first so I added more chocolate and a little more spice, and put the bowl in the refrigerator for about 45 minutes. Honestly, they turned out perfectly and everyone who tried them was begging for the recipe. If the recipe doesn’t work for you the first time, play around with it until you get it right. This recipe is definitely worth the trouble. I am making them again for the holidays.
I’m mainly just trying to counteract the useless comment about the minor typo in the recipe. I’ve not made these, but I’ve had them and they’re delicious.