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    You are in: Home / Recipes / White Chocolate Covered Pumpkin Truffles Recipe
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    White Chocolate Covered Pumpkin Truffles

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    3 hrs

    0 mins

    JamesDean'sGirl's Note:

    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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    Ingredients:

    Yield:

    truffles

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      In another saucepan over high heat, add the cream; remove from heat when it boils.
    3. 3
      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.
    4. 4
      Once the chocolate and cream are evenly mixed, add the pumpkin mixture and whisk to combine. Add the butter and liqueur, if using.
    5. 5
      Cover bowl tightly with plastic wrap and refrigerate until well chilled, at least 1 hour.
    6. 6
      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.
    7. 7
      Remove truffles from refrigerator and dip each in the melted white chocolate; roll in cocoa powder.
    8. 8
      Chill again until chocolate sets; bring to room temperature before serving.

    Ratings & Reviews:

    • on December 21, 2010

      45

      I'm not sure what I did, but the pumpkin mixture never reduced or looked dry. After about 15 minutes I finally just took it off the stove and used it as is. The result was that I could not scoop the filling into balls to dip - it was just too creamy (not necessarily a bad problem). Instead I had to use almond bark to coat some chocolate molds. I let the molds set up in the freezer for a couple of minutes then spooned the pumpkin filling inside and covered with a small layer of more almond bark. The result was a yummy truffle with a creamy center. Though they were tasty, I'm not sure I'd try them again just because with the creamy filling they became a very time consuming dessert.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2007

      45

      I REALLY liked these. Here's the thing---you have to be a rich, dark chocolate lover (which I am). Also, this says in the nutrition facts that it makes 30. I ended up with somewhere around 82 of these. I used the smallest Pampered Chef retracting scooper and it made a nice, two bite bon bon. REALLY GOOD! I adapted a recipe today for a Peanut Butter Truffle using this recipe as the base. WONDERFUL center there. I will have to post that one later. Thanks for this recipe. Sandi

      person found this review Helpful. Was this review helpful to you? Yes | No

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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
    82%
    Total Fat 16.7 g
    25%
    Saturated Fat 10.3 g
    51%
    Cholesterol 24.5 mg
    8%
    Sodium 21.6 mg
    0%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 3.5 g
    14%
    Sugars 5.3 g
    21%
    Protein 3.2 g
    6%

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