Time 3h3m Yield 40 to 60 truffles Number Of Ingredients 11 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.
Time 3h40m Yield 15 to 20 candies, depending on size Number Of Ingredients 4 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.
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.
Time 3h Yield 30 truffles Number Of Ingredients 11 Steps:
In a medium saucepan over low heat, combine the pumpkin, brown sugar, and spices; cook for 5-6 minutes, or until the mixture reduces by half and the pumpkin looks dry. Set aside. In another saucepan over high heat, add the cream; remove from heat when it boils. In a heatproof bowl, pour the hot cream over the dark chocolate; let mixture sit for 1 minute, then slowly begin to stir, starting from the center of the bowl and working outwards. Once the chocolate and cream are evenly mixed, add the pumpkin mixture and whisk to combine. Add the butter and liqueur, if using. Cover bowl tightly with plastic wrap and refrigerate until well chilled, at least 1 hour. On a parchment paper-lined cookie sheet, scoop the chilled mixture into small balls using a melon baller. Place in refrigerator for another 60 minutes, or until well chilled. Remove truffles from refrigerator and dip each in the melted white chocolate; roll in cocoa powder. Chill again until chocolate sets; bring to room temperature before serving.
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.
Yield 4 servings Number Of Ingredients 4 Steps:
In a medium-sized pan, combine dark chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency. Pour mixture into a bread pan. Allow to sit in the refrigerator for an hour to cool down. With an ice cream scoop form balls from the mixture (refreeze if truffle begins to melt). In a small bowl, melt peanut butter. On a cutting board, crush peanuts. Dip the truffle in melted peanut butter. Roll in crushed peanuts. Place back in the fridge for 10 minutes. Nutrition Calories: 1108 Fat: 110 grams Carbs: 28 grams Fiber: 8 grams Sugars: 10 grams Protein: 31 grams Enjoy!
