Pumpkin and spice infused dark chocolate ganache, enrobed in creamy white chocolate. Make these and everyone will think you're some kind of haute confectioner! *prep time is just an assumption, and also include all chilling times.*
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Units: US | Metric
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups heavy cream
- 1 lb dark chocolate, finely chopped
- 1 ounce butter, softened
- 1/4 cup Kahlua (optional) or 1/4 cup orange liqueur (optional)
- 6 ounces white chocolate, melted
- 3 ounces cocoa powder, for rolling
- 1In 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.
- 2In another saucepan over high heat, add the cream; remove from heat when it boils.
- 3In 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.
- 4Once the chocolate and cream are evenly mixed, add the pumpkin mixture and whisk to combine. Add the butter and liqueur, if using.
- 5Cover bowl tightly with plastic wrap and refrigerate until well chilled, at least 1 hour.
- 6On 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.
- 7Remove truffles from refrigerator and dip each in the melted white chocolate; roll in cocoa powder.
- 8Chill again until chocolate sets; bring to room temperature before serving.
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Nutritional Facts for White Chocolate Covered Pumpkin Truffles
Serving Size: 1 (1465 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 183.0
- Calories from Fat 151
- Total Fat 16.7 g
- Saturated Fat 10.3 g
- Cholesterol 24.5 mg
- Sodium 21.6 mg
- Total Carbohydrate 12.1 g
- Dietary Fiber 3.5 g
- Sugars 5.3 g
- Protein 3.2 g