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

    Average Rating:

    2 Total Reviews

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    • on December 21, 2010

      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.

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    • on November 08, 2007

      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

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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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