Recipe by JamesDean'sGirl
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.*
Top Review by junkmail
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.
- 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
Directions See How It's Made
- 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.