White Chocolate Covered Pumpkin Truffles

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.*

• Total Time: 3 hrs
• Prep Time: 3 hrs
• Cook Time: 0 mins

Ingredients:

Yield: 30 truffles

• 1 cup pumpkin puree
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 cups heavy cream
• 1 lb dark chocolate , finely chopped
• 1 ounce butter , softened
• ¼ cup Kahlua (optional) or ¼ cup orange liqueur (optional)
• 6 ounces white chocolate , melted
• 3 ounces cocoa powder , for rolling

Directions:

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

Reviews

[Chef #232047]

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.

[Chef #498533]

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