Pumpkin Truffles II

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Pumpkin Truffles II is a delightful twist on traditional truffles, perfect for the autumn season. Made with creamy pumpkin puree, rich dark chocolate, and warm spices like cinnamon and nutmeg, these truffles are a decadent treat that will satisfy any sweet tooth. The smooth and velvety texture combined with the subtle pumpkin flavor creates a deliciously indulgent experience. Whether you're hosting a Halloween party or simply craving a festive dessert, these pumpkin truffles are sure to impress.

Keywords: pumpkin truffles, autumn, dark chocolate, spices, indulgent.

Pumpkin truffles ii recipe details

Pumpkin truffles ii recipe, recipe Rating: 4.6
Number of votes:105

This is a recipe with personal rave reviews on pumpkin truffles by using some basics from the Rich Chocolate Pumpkin Truffles. My main goal was to make these like Godiva’s Pumpkin Truffles, and they are pretty close. This is a fairly easy recipe, and it always turns out great. You will definitely need a food processor for this recipe.
Ready in: 1 hour 30 mins

Ingredients

Serves: 12

• 2 1/2 cup crushed vanilla wafers
• 1 cup ground almonds
• 2 1/2 teaspoons pumpkin pie spice
• 2/3 cup sifted powdered sugar
• 1 teaspoon vanilla extract
• 2/3 cup LIBBY’S® 100% Pure Pumpkin
• 1/3 cup apple juice (or cider for more spice)
• At least 2 (12 ounce) bags semi-sweet chocolate morsels
• 1 teaspoon vegetable oil

Preparation method

Prep: 25 mins | Cook: 5 mins | Extra time: 1 hour, chilling

1. Combine the vanilla wafers, almonds, pumpkin pie spice, and powdered sugar. Lightly mix the dry ingredients.
2. Add vanilla, pumpkin, and apple juice/cider. Mix well.
3. Use a melon baller or a cookie scoop (be sure to lightly spray the scoop with non-stick spray) and form into 1″ balls. Place balls on a foil covered (spray with non-stick spray) rack, cover with plastic wrap, and put in freezer (works better) or fridge to harden.
4. Once hardened, use a double boiler to start melting the chocolate (add 1 tsp oil to make a smoother chocolate and prevent it from burning).
5. Once chocolate is melted, remove pumpkin centers from fridge or freezer, use a fork (a fondue fork worked fairly well to pierce the centers) and cover each center in chocolate.
6. Put the truffles back onto the covered racks and put back in the fridge to harden and dry the chocolate.